Aaron Mccargo Jr S Classic Potato Salad Recipe

Ingredients for Aaron Mccargo Jr S Classic Potato Salad

• Yukon Gold Potatoes
• 6 large eggs
• 1/2 cup finely chopped red onion
• 1/2 cup chopped celery
• Sweet Relish
• 2 tablespoons Worcestershire sauce
• 1 teaspoon hot sauce
• Kosher Salt
• Fresh Ground Pepper
• 1/2 cup mayonnaise
• 1/4 cup chopped scallions (green onions)

How to Make Aaron Mccargo Jr S Classic Potato Salad

1. 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.
2. Drain the potatoes immediately and spread them in a single layer on a large baking sheet to cool completely.
3. 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.
4. 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.
5. 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.
6. Gently fold in the cooled potatoes and chopped eggs.
7. Taste and adjust seasoning as needed, adding more salt, pepper, or Worcestershire sauce to your preference.
8. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Enjoy!