Aaron Mccargo Jr's Classic Potato Salad

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I love to try new potato salad recipes, and this one is a keeper. the worcestershire sauce is the secret weapon. recipe courtesy of food network magazine june/july 2009.

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Steps

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Bring a large pot of water to a boil.

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Add the potatoes and cook until tender , about 15 minutes.

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Drain the potatoes and spread out on a sheet pan to cool.

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Meanwhile , bring a separate pot of water to a boil.

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Carefully add the eggs and cook for 12 minutes then remove to a bowl of ice water to cool completely.

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Peel the eggs under cold running water , then roughly chop.

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In a large bowl , combine the onion , celery , relish , worcestershire sauce , hot sauce , salt , pepper , and the mayonnaise.

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Fold in the potatoes , eggs , and scallions.

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Adjust the seasoning to taste.

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Ingredients

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yukon gold potatoes, eggs, onion, celery, sweet relish, worcestershire sauce, hot sauce, kosher salt, fresh ground pepper, mayonnaise, scallions