Ingredients
Method
- Scrub the potatoes really well, since you're not going to peel them. Wash the eggs, too, because you're going to put them in with the potatoes.
- Finely dice the onion and the pickle.
- Dice the potatoes and put them in the pot.
- Add the eggs. Cover with cold water. Add 1 teaspoon salt. The starchiness in the water is just potato starch, and is really good in which to cook the potatoes, so don't rinse them.
- Boil until the potatoes are fork-tender, about 12 minutes. Remove from heat and drain.
- Return the potatoes to the pan and fish out the eggs. Cool the eggs off with cold water just until you can handle them safely.
- Put the onions and pickle into the pot with the potatoes. Add the mayonnaise and mustard.
- Dice the eggs. I use an egg slicer, slice them one way, turn them 90 degrees, and slice them again. Add them to the potatoes along with 1 teaspoon salt and the pepper.
- Stir until thoroughly combined.
- Serve hot.
Nutrition
Notes
When I plan this dish, I use one potato per person. This typically stretches into more servings than that, because people are usually surprised at how much they love this dish and often come back for more.
I put the eggs with the potatoes because they'll take about the same amount of time to cook. If you're not comfortable cooking the eggs with the potatoes, use a separate pan: cover them with cold water, bring to a boil, and boil for 10 minutes. Drain and cool until you can handle them.
The salt and pepper measurements are relative depending upon the size of the potatoes. Do a taste test and add more as needed.