Aaron Mccargo Jr's Classic Potato Salad

• large yukon gold potatoes (about 1 3/4 lbs, peeled and cut into 1 inch cubes)↗3
• large eggs↗3
• onion↗1⁄2 cup

  diced

• celery↗1⁄2 cup

  diced

• sweet relish↗2 tablespoons
• Worcestershire sauce↗1 tablespoon
• hot sauce↗1 teaspoon
• kosher salt↗1 1⁄2 teaspoons
• fresh ground pepper↗1 teaspoon
• mayonnaise↗1 cup
• scallions↗2

  thinly sliced

Step-by-step instructions

1. 1

   Bring a large pot of water to a boil.

2. 2

   Add the potatoes and cook until tender, about 15 minutes.

3. 3

   Drain the potatoes and spread out on a sheet pan to cool.

4. 4

   Meanwhile, bring a separate pot of water to a boil.

5. 5

   Carefully add the eggs and cook for 12 minutes then remove to a bowl of ice water to cool completely.

6. 6

   Peel the eggs under cold running water, then roughly chop.

7. 7

   In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, salt, pepper, and the mayonnaise.

8. 8

   Fold in the potatoes, eggs, and scallions.

9. 9

   Adjust the seasoning to taste.