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Recipe courtesy of Aaron McCargo Jr.

From: Food Network Magazine

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Total:: 37 min
Prep:: 10 min
Cook:: 27 min

Yield:: 4 to 6 servings

Level:: Easy

Ingredients

3 large Yukon gold potatoes (about 1 1/4 pounds), peeled and cut into 1-inch cubes
3 large eggs
1/2 cup diced onion
1/2 cup diced celery
2 tablespoons sweet relish
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
Kosher salt and freshly ground pepper
1 cup mayonnaise
2 scallions, thinly sliced

Directions

Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and spread out on a sheet pan to cool. Meanwhile, bring a separate pot of water to a boil. Carefully add the eggs; cook for 12 minutes, then remove to a bowl of ice water to cool completely. Peel the eggs under cold running water, then roughly chop.

In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, 1 1/2 teaspoons salt, 1 teaspoon pepper and the mayonnaise. Fold in the potatoes, eggs and scallions. Adjust the seasoning to taste.

Photograph by Kate Sears

Courtesy of Food Network Magazine

My Private Notes

Name: Classic Potato Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H27M0.000S
Total time: P0Y0M0DT0H37M0.000S
Yield: 4 to 6 servings
Ingredients: 3 large Yukon gold potatoes (about 1 1/4 pounds), peeled and cut into 1-inch cubes; 3 large eggs; 1/2 cup diced onion; 1/2 cup diced celery; 2 tablespoons sweet relish; 1 tablespoon Worcestershire sauce; 1 teaspoon hot sauce; Kosher salt and freshly ground pepper; 1 cup mayonnaise; 2 scallions, thinly sliced