Monday, May 11, 2009
Classic Potato Salad
Oh potato salad, how you mock me with your unphotographic ways....
Flipping through the newest Food Network magazine I stumbled upon a classic potato salad recipe by Aaron McCargo. I needed a recipe for my Mother's Day menu, and this one looked fresh, and delicious. Oh and it was! I will definitely make this again- most likely the next time will be our Memorial Day party in just a few weeks.
* 3 large Yukon gold potatoes (about 1 1/4 pounds), peeled and cut into 1-inch cubes (I actually used regular potatoes)
* 3 large eggs
* 1/2 cup diced onion
* 1/2 cup diced celery (omitted)
* 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. Meanwhile, bring a separate pot of water to a boil. Carefully add the eggs; cook for 12 minutes, then remove to a bowl of ice water to cool completely. Peel the eggs under cold running water, then roughly chop.
In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, 1 1/2 teaspoons salt, 1 teaspoon pepper and the mayonnaise. Fold in the potatoes, eggs and scallions. Adjust the seasoning to taste.