When I first learned this recipe from my mom, she never really measured ingredients, so I had to adapt her “a little of this, a little of that” style into something I could consistently replicate. I also threw in a couple of efficient prep techniques—boiling the potatoes and eggs together and using the serving bowl first as a prep bowl. My efforts paid off when I brought the dish to a family gathering of my in-laws and got several compliments on it. At this point, I was confident that I had perfectly preserved my family’s recipe… until I tasted my mom’s version again years later and discovered she had changed it! So now our versions are more like fraternal, instead of identical, twins.
2 pounds waxy potatoes, rinsed and diced
2 1/2 quarts water, divided
12 ounces ice (amount from a standard ice cube tray)
1 small (4-ounce) onion
1/2 cup mayonnaise
1/3 cup dill relish
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
large (5-quart) pot
measuring cups and spoons
large (5-quart) serving bowl
pasta serving fork, or tongs
1. Place diced potatoes in pot, then carefully lay eggs atop them. Add 2 quarts water. Cook over high heat until eggs are hard-boiled and potatoes are tender—about 25 minutes.
2. Fill bowl with ice and remaining water and transfer eggs into it, using pasta fork.
3. Lay out dish towel in refrigerator. Drain potatoes into colander, then place filled colander on top of towel. Chill until potatoes have cooled—about 20 minutes. Meanwhile, peel and chop eggs. Drain bowl and dry well. Place chopped eggs in bowl.
4. Peel and mince onion. Add minced onion to bowl, along with mayo, relish, salt, garlic, and pepper.
5. Add cooled potatoes and mix well.
NOTES & TIPS
• A “waxy” potato is essentially any thin-skinned (non-Russet) potato.
• I don’t typically peel my potatoes.
• “Shocking” the eggs (transferring from boiling to ice water) makes peeling them easier.
1 hour, 15 minutes