Aaron Mccargo Jr'S Classic Potato Salad

• 3 large yukon gold potatoes (about 1 3/4 lbs, peeled and cut into 1 inch cubes)
• 3 large eggs
• 1/2 cup onion, diced
• 1/2 cup celery, diced
• 2 tablespoons sweet relish
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1 1/2 teaspoons kosher salt
• 1 teaspoon fresh ground pepper
• 1 cup mayonnaise
• 2 scallions, thinly sliced

1. Bring a large pot of water to a boil.
2. Add the potatoes and cook until tender, about 15 minutes.
3. Drain the potatoes and spread out on a sheet pan to cool.
4. Meanwhile, bring a separate pot of water to a boil.
5. Carefully add the eggs and cook for 12 minutes then remove to a bowl of ice water to cool completely.
6. Peel the eggs under cold running water, then roughly chop.
7. In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, salt, pepper, and the mayonnaise.
8. Fold in the potatoes, eggs, and scallions.
9. Adjust the seasoning to taste.

gold potatoes, eggs, onion, celery, sweet relish, worcestershire sauce, hot sauce, kosher salt, fresh ground pepper, mayonnaise, scallions

Taken from www.food.com/recipe/aaron-mccargo-jrs-classic-potato-salad-463168 (may not work)