Classic Potato Salad

Ingredients

• 0.5 cup celery diced
• 3 large eggs 
• 1 teaspoon hot sauce 
• 6 servings kosher salt and pepper freshly ground
• 1 cup mayonnaise 
• 0.5 cup onion diced
• 2 tablespoons relish sweet
• 2  scallions thinly sliced
• 1 tablespoon worcestershire sauce 
• 1.3 pounds yukon gold potatoes peeled cut into 1-inch cubes

Equipment

• bowl
• frying pan
• pot

Directions

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. 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.
4. 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.
5. Photograph by Kate Sears