Yield
Serves 4 (serving size: about 1/3 cup)
Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas 

How to Make It

Step 1

Place eggs in a small saucepan; fill with water to cover eggs. Bring to a boil. Remove pan from heat; cover and let stand 10 minutes. Plunge eggs into ice water; drain. Peel and coarsely chop eggs.

Step 2

Place 3 tablespoons water and potatoes in a microwave-safe bowl; cover tightly with plastic wrap. Pierce plastic wrap once with a fork. Microwave at HIGH 7 minutes or until tender. Uncover and refrigerate 10 minutes or until cool.

Step 3

Combine eggs, remaining 3 tablespoons water, potatoes, and remaining ingredients in a medium bowl, breaking up potatoes with a spoon.

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