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1
Place the potatoes and eggs in a large pot filled with heavily salted water and bring to a boil over high heat.
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2
Reduce the heat to medium and simmer until the eggs are hard-boiled, about 12 minutes.
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3
Remove the eggs to a medium bowl and place them in the sink.
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4
Run cold water over the eggs until theyre cool enough to handle; set aside.
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5
Continue to simmer the potatoes until a paring knife can easily be inserted, about 5 minutes more.
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6
Drain the potatoes in a colander in the sink and allow them to cool slightly, about 10 minutes.
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7
Transfer the potatoes to a baking sheet or large plate and arrange them in a single layer.
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8
Place the eggs next to the potatoes on the baking sheet and refrigerate everything until completely cooled, about 1 hour.
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9
Meanwhile, place the remaining ingredients in a large bowl and stir to combine; refrigerate until youre ready to finish assembling the salad.
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10
When the eggs and potatoes have cooled, peel the eggs and grate them on the large holes of a box grater over the bowl with the mayonnaise mixture; set aside.
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11
Remove the skin from the cooled potatoes with your hands or a paring knife.
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12
(For a more rustic potato salad, you can leave the skins on.)
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13
Using your hands, break the potatoes into large chunks (about 3/4-inch pieces) and add them to the bowl with the eggs and mayonnaise mixture.
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14
Using a rubber spatula, gently fold the potatoes and eggs into the mayonnaise mixture until evenly combined and well-coated.
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15
Serve immediately or refrigerate in an airtight container for up to 4 days.
