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