Aaron Mccargo Jr'S Classic Potato Salad - cooking recipe

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

Preparation

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 and 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, salt, pepper, and the mayonnaise.
Fold in the potatoes, eggs, and scallions.
Adjust the seasoning to taste.