by Caitlin Saniga
- 2 pounds red-skin potatoes, scrubbed, cut into 3/4-inch chunks
- 4 eggs
- 4 tablespoons butter
- 1 large yellow onion, chopped
Bring a large pot of salted water to a boil. Add the potatoes and cook about 20 minutes, or until they are tender enough to be easily pierced with a fork.
Meanwhile, place the eggs in a small pot and cover with cool water. Bring to a boil over medium-high heat, then promptly remove from the heat. Let sit for 17 minutes. Then replace the warm water with cold water to halt the cooking.
Melt the butter in a medium cast-iron skillet over medium-low heat. Add the onion and cook until they’re golden-brown, about 20 minutes. Remove from heat.
Peel the eggs and chop them in 1/2-inch chunks.
Combine the potatoes, eggs and onions in a large pot. Serve warm or at room temperature.
Makes 6 servings.
Recipe adapted from the memory of Baboo Saniga’s potato salad.