I like them best pan-roasted or done on the grill.
Just quarter your potatos, drizzle with olive oil, sprinkle with salt & pepper and roast @ 375F until golden and tender. Same on the grill except it goes quicker & I put them quarters on a piece of foil so they don't fall through.
Here's a potato salad recipe that uses 5 eggs!
AMISH POTATO SALAD
3# potatos cut into 3/4" chunks - boil w/1 tablespoon salt until tender, about 10min
While potatos are simmering, microwave 1/3 cup cider vinegar with 1/4 cup sugar for 30sec
Whisk together vinegar mixture with the yolk of 1 hard-cooked egg, 2 tablespoons yellow mustard, 1/2 teaspoon celery seed & 1/2 teaspoon salt.
If you have a food processor you can use that to make this dressing super-smooth.
Drain the potatos and mix in 2 tablespoons of the dressing, toss to coat and refrigerate for 30min, stirring once
Whisk 3/4 cup sour cream into the remaining dressing and add 4 chopped hard cooked eggs along with the egg white from the egg used for dressing. Use a potato masher to mash the eggs into the dressing so there are only small pieces of egg.
Mix 1 rib of celery diced fine & the dressing into the potatos, cover & refrigerate until chilled.
season with salt & pepper and serve!
