Today is going to be potato day on the blog. Here's another way to use the freshly dug potatoes that have been in the box the past two weeks: potato salad with egg.
I start by boiling eggs a few hours before I boil the potatoes. I like lots of egg in my potato salad, about four eggs per pound of potatoes. To boil eggs, start them in cold water. When the water comes to a boil, turn off the burner and set a timer for 8 minutes. When done, drain off the hot water and replace with cold. To make the eggs easier to peel, crack each one gently on the bottom of the pan. After 15 minutes or so, peel the eggs and put them in a container in your refrigerator.
Chop the potatoes into your preferred size for a potato salad, then boil them for 10-15 minutes (check with a fork to determine when they are done).