Katey's Kitchen

3 large Yukon gold potatoes (about 1 3/4 pounds), peeled and cut into 1″ cubes

3 large eggs

1/2 cup diced onion

1/2 cup diced celery

2 Tbl sweet relish

1 Tbl Worcestershire sauce

1 tsp hot sauce

Kosher salt and freshly ground pepper

1 cup mayonnaise

2 scallions, thinly sliced

~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 reove to a bowl of ice water to cool completely.  Peel the eggs under cold running water, then roughly chop.

~In large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, 1 1/2 tsp salt, 1 tsp pepper and the maynnaise.  Fold in the potatoes, eggs and scallions.  Adjust the seasoning to taste.

~From Aaron McCargo Jr.