Classic Potato Salad

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Ingredients:

• 3 large Yukon gold potatoes (about 1 1/4 pounds), peeled and cut into 1-inch cubes 3 large eggs

• 1/2 cup diced onion 1/2 cup diced celery

• 2 tablespoons sweet relish

• 1.tablespoon Worcestershire sauce 1 teaspoon hot sauce

• 1 ½ tablespoon The Spice

• Freshly ground pepper 

• 1 cup mayonnaise

• 2.scallions, thinly sliced

Directions

1. 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.

2. 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.

3. 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.