Get ready:

• 4 lb red potatoes, quartered
• 4 extra large eggs
• 1 1/2 cups mayonnaise
• 2 Tsp Dijon mustard
• 1 onion, minced
• 2 Tsp dried dill
• salt and black pepper to taste

Now let’s play:

Put quartered potatoes and eggs in a large sauce pan. Cover with salted water by one inch. Bring to broil and then let simmer for 5 minutes or till potatoes and eggs are cooked through. Drain the water, take out the eggs, transfer potatoes to a large vessel, and stir in minced onion immediately. Mix in the rest of the ingredients. Shell, chop, and stir in the eggs when cooled. Serve room temperature or chilled (about 8 servings).

After-play thoughts:

Stirring in the onion immediately into hot potatoes is to cook onion a little, so the taste of onion is more well-blended into the salad.