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Aaron Mccargo Jr's Classic Potato Salad Recipe

This award-winning potato salad recipe, courtesy of Food Network Magazine (June/July 2009), is a game-changer! Aaron McCargo Jr.'s secret weapon? Worcestershire sauce! This creamy, tangy, and perfectly balanced potato salad is easy to make and guaranteed to be a crowd-pleaser at your next barbecue, potluck, or family gathering. Get ready to experience potato salad perfection!

Prep Time 20 mins
Cook Time 30 mins
Calories 407.4 kcal
Protein 15g
Rating 4.5 (2 Reviews)
Aaron Mccargo Jr's Classic Potato Salad 83

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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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!

Nutrition Information (Approximate per serving)

Sodium

53 g

Sugar

35g

Fat

20g

Carbs

14g

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Salads Sweets & Sides Side Dishes American Southern Gluten Free Summer Recipes Holiday Recipes Game Day Recipes Grilling & Bbq 30 Minutes Or Less

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30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Salads Potatoes Vegetables Potluck Picnic Brown Bag To Go Camping