Step 1

Place potatoes and eggs in a large pot filled with water. Bring to a boil. After about 15 minutes, take the eggs out and place them in a bowl with cold water (or ice) to cool.*

Step 2

Continue cooking potatoes for a few more minutes, until fork tender. Then transfer to a bowl with eggs to cool for just a moment, until you can peel them. (If you're keeping the skin on, let them cool on a plate, not in water.)

Step 3

Strain the potatoes and peel. Cut into rounds. (If small, you can quarter them.) Peel eggs and also cut into rounds. Peel and thinly slice the onion. Combine into one bowl.

Step 4

In a small bowl, combine lemon juice, olive oil, and seasonings. Whisk well until the mixture integrates.

Step 5

Pour the vinaigrette over the salad, and gently mix the ingredients until the vinaigrette and ingredients completely integrate.

Step 6

Serve cold or warm, based on your preference. If serving cold, cool in the fridge for an hour before serving. This potato salad is a great fish, seafood, or a protein side.Store in an airtight container in the fridge for up to 24 hours. Don't freeze!