Creamy Potato Salad

• 10 to 12 small Yukon Gold potatoes (about 3 pounds), halved
• Pinch of kosher salt
• 3 large eggs
• 1 cup your favorite or Homemade Mayonnaise (page 280)
• 2 large dill pickles or Jimmys Dills (page 288), diced (about 1 cup)
• 4 celery stalks, diced
• 2 scallions, trimmed and diced
• 3 tablespoons your favorite or Sweet Pickle Relish (page 299)
• 2 tablespoons chopped fresh dill
• 1 tablespoon Worcestershire sauce
• Dash of hot sauce
• Sea salt and freshly ground black pepper

1. Place the potatoes in a large saucepan with enough water to cover by about 2 inches.
2. Bring the water to a boil and add the kosher salt.
3. Reduce the heat to a low boil and simmer for 15 to 17 minutes, until the potatoes are just tender.
4. Add the eggs, cover, and steam for 10 minutes more, until the potatoes are tender when pierced with the tip of a small knife.
5. Drain the potatoes and eggs and set aside to cool slightly.
6. Crack and peel the eggs under cold running water, then chop and place in a large bowl with the potatoes.
7. Add the mayonnaise, dill pickles, celery, scallions, pickle relish, dill, Worcestershire sauce, and hot sauce and season with salt and pepper to taste.
8. Stir to combine all the ingredients, mashing some of the potatoes with a wooden spoon.
9. Serve slightly warm or at room temperature or refrigerate in an airtight container until ready to serve, for up to 2 days.
10. For Pesto Potato Salad, make this recipe as directed, but in place of the mayonnaise add 1/2 cup Arugula Pesto (page 255).

potatoes, kosher salt, eggs, your favorite, dill pickles, celery stalks, scallions, your favorite, dill, worcestershire sauce, hot sauce, salt

Taken from www.epicurious.com/recipes/food/views/creamy-potato-salad-383750 (may not work)