Ingrédients pour Aaron Mccargo Jr's Classic Potato Salad
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 6 large Eggs
- 1/2 cup finely chopped Red Onion
- 1/2 cup chopped Celery
- 1/4 cup Sweet Pickle Relish
- 2 tablespoons Worcestershire Sauce
- 1 teaspoon Hot Sauce
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Freshly Ground Black Pepper
- 1/2 cup Mayonnaise
- 1/4 cup chopped Scallions (green onions)
- 1 tablespoon Yellow Mustard
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Comment préparer Aaron Mccargo Jr's Classic Potato Salad
- Bring a large pot of salted water (about 6 quarts) to a rolling boil. Add 2 pounds of potatoes, peeled and cubed into 1-inch pieces. Cook until tender, about 15 minutes.
- Drain the potatoes immediately and spread them in a single layer on a large baking sheet to cool completely.
- While potatoes are cooking, place 6 large eggs in a separate saucepan. Add enough cold water to cover by 1 inch. Bring water to a boil, then reduce heat and simmer for 12 minutes. Immediately transfer eggs to an ice bath to stop cooking. Once cool, peel eggs under cold running water and roughly chop.
- In a large bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons Worcestershire sauce, 1 tablespoon yellow mustard, 1 teaspoon hot sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add 1/2 cup finely chopped red onion, 1/2 cup chopped celery, 1/4 cup sweet pickle relish, and 1/4 cup chopped scallions (green onions) to the mayonnaise mixture. Stir to combine.
- Gently fold in the cooled potatoes and chopped eggs.
- Taste and adjust seasoning as needed, adding more salt, pepper, or Worcestershire sauce to your preference.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
35g
Fat
20g
Carbs
14g
