Monday, September 21, 2009

Classic Potato Salad

This recipe is Aaron McCargo Jr.'s version of potato salad. When I read the ingredients I thought my husband would love this recipe. As I have mentioned before he is not a fan of potato salad and only eats it if its the only option. After eating this salad he promptly asked for seconds and asked when are you making this again. I would say this makes this salad a winner. This was a really quick salad to make and you can serve it immediately after making it if desired. I placed mine in the fridge for about 5 hours before serving just cause I prefer my potato salad cold.

Aaron McCargo's Jr.'s Classic Potato Salad
adapted slightly from Food Network Magazine June/July 2009

3 large red potatoes, about 1 1/2 pounds, peeled and cut into 1 inch cubes
2 medium eggs
one onion, diced
1/2 cup chopped celery
2 tablespoons sweet relish
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
salt and pepper
1 cup mayonnaise

Bring large pot of salted water to a boil. Cook potatoes until tender, about 15 minutes. Drain potatoes and allow to cool while making the rest of the salad. In a separate pot bring water to boil and add the eggs. Cook 12 minutes then remove eggs and place in a bowl filled with ice water. Cool eggs completely and then roughly chop the eggs.

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 and eggs. Place in the fridge until cool or serve immediatley.

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