Classic Potato Salad


3 large potatoes, peeled and cut into 1-inch cubes
3 large eggs
1/2 cup diced onion
1/2 cup diced celery
1 pickle diced
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground pepper
1 cup mayonnaise


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, 1 1/2 teaspoons salt, 1 teaspoon pepper and the mayonnaise
Fold in the potatoes and eggs
Adjust the seasoning to taste

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