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Categories:
potatoes kosher salt eggs your favorite dill pickles celery stalks scallions your favorite dill Worcestershire sauce hot sauce salt
Viewed: 34 - Published at: 5 years agoIngredients
- 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
Method
- Place the potatoes in a large saucepan with enough water to cover by about 2 inches.
- Bring the water to a boil and add the kosher salt.
- Reduce the heat to a low boil and simmer for 15 to 17 minutes, until the potatoes are just tender.
- Add the eggs, cover, and steam for 10 minutes more, until the potatoes are tender when pierced with the tip of a small knife.
- Drain the potatoes and eggs and set aside to cool slightly.
- Crack and peel the eggs under cold running water, then chop and place in a large bowl with the potatoes.
- Add the mayonnaise, dill pickles, celery, scallions, pickle relish, dill, Worcestershire sauce, and hot sauce and season with salt and pepper to taste.
- Stir to combine all the ingredients, mashing some of the potatoes with a wooden spoon.
- Serve slightly warm or at room temperature or refrigerate in an airtight container until ready to serve, for up to 2 days.
- For Pesto Potato Salad, make this recipe as directed, but in place of the mayonnaise add 1/2 cup Arugula Pesto (page 255).
