Aaron Mccargo Jr's Classic Potato Salad

Submitted by AmyZoe

"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."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 3 large yukon gold potatoes (about 1 3/4 lbs, peeled and cut into 1 inch cubes)
• 3 large eggs
• 1⁄2 cup onion, diced
• 1⁄2 cup celery, diced
• 2 tablespoons sweet relish
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1 1⁄2 teaspoons kosher salt
• 1 teaspoon fresh ground pepper
• 1 cup mayonnaise
• 2 scallions, thinly sliced

directions

1. Bring a large pot of water to a boil.
2. Add the potatoes and cook until tender, about 15 minutes.
3. Drain the potatoes and spread out on a sheet pan to cool.
4. Meanwhile, bring a separate pot of water to a boil.
5. Carefully add the eggs and cook for 12 minutes then remove to a bowl of ice water to cool completely.
6. Peel the eggs under cold running water, then roughly chop.
7. In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, salt, pepper, and the mayonnaise.
8. Fold in the potatoes, eggs, and scallions.
9. Adjust the seasoning to taste.

Reviews

[Sassy J]

A good solid potato salad, but not spectacular. Worcestershire was good, but still missing something. Not sure what.

 

[surus]

I found this on the Food Network site and jus finished making it. I was hoping it was on this site too so I could add it to my recipe file. It has 78 five star reviews on The F N site. From just sampling the dressing and a bite of potato I can tell it will be delicious after a few hours in the fridge. Skeptical about the Worcestershire but it gives it a nice subtle flavor. I decreased the hot sauce to 1/4 tsp., used red onion and didn't have any scallions. This makes a lot of dressing so you could probably do 4or 5 potatoes.