Okay, there are a million ways to make potato salad. Everyone has their preferred method, tricks, secret ingredients, etc. And while I would *never* claim to have the best, it’s pretty damn good. 🙂
I will recommend making it a day early. It tasted way better the second day, but isn’t that the way with a lot of things?
- 3 large Yukon gold potatoes (about 1 1/4 pounds); cut into 1-inch cubes
- 1/2 cup diced onion
- 1/2 cup diced celery
- 2 tablespoons sweet relish
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- Kosher salt and freshly ground pepper
- 1 cup mayonnaise
- 2 scallions, thinly sliced
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.
In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, and the mayonnaise. Fold in the potatoes and scallions. Add salt and pepper to taste.
Side Notes: I don’t peel my potatoes … ever. Partially due to laziness and partially due to the fact that it is unnecessary. It is a matter of what you like – just make sure they’re clean. I find cutting them and tossing them into a pot of cold water not only keeps them from turning before cooking, but it also helps get the dirt off. I drain them before putting them into a pot to cook. Also, this original recipe called for eggs, but I don’t like having eggs in my potato salad – macaroni salad is another story. 🙂