Curried Potato Salad

3 pounds {1362 g}

baby white potatoes, scrubbed

20 ml {24 g}

salt

2 TBL {30 g}

white-wine vinegar

{250 g} 5

large eggs

150 ml {139 g}

Mayonnaise

3 TBL {18 g}

curry powder

{38 g} 1

medium onion, thinly sliced into slivers

1/4 cup {15 g}

fresh cilantro, finely chopped

Place potatoes in a large pot with enough water to cover by several inches.

Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil.

Cook until potatoes are tender when pierced with a knife, 15 to 20 minutes.

Drain into a colander.

Using gloves or paper towels to protect your hands, cut potatoes into wedges while still hot.

Drizzle with vinegar, and set aside to cool.

Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat.

When water comes to a boil, turn off heat, cover, and let stand for 13 minutes.

Drain, and place in a bowl with cold water to cover.

When cold, peel hard-boiled eggs, and cut into quarters lengthwise.

Place mayonnaise, curry powder, and remaining teaspoon salt in a large bowl; whisk to combine.

Add potatoes to mayonnaise mixture.

Add eggs, onion, and cilantro.

Stir to combine.

Chill until ready to serve.