5 lbs. Yukon Gold or other gold-type potato, peeled
Small red onion, finely chopped (about 1/2 cup chopped)
3 scallions, chopped
1/4 cup chopped fresh cilantro
1 tbsp. chopped fresh thyme leaves (or 1 tsp. dried)
6-8 small sweet gherkins (pickles), finely chopped
2 1/2 cups mayonnaise
1/4 tsp. paprika
1 tsp. dry mustard
2 tsp. kosher salt
1 tsp. ground black pepper
1/4 tsp. cayenne pepper
1 tsp. ground allspice
1 tsp. garlic powder
Juice of 1 lime
1. Place the peeled potatoes into a large stock pot and cover with about 2" of water. Season with a large pinch of salt. Bring to a boil over high heat, then reduce heat to medium; continue boiling for 20-30 minutes or until the potatoes are tender when pierced with a fork. Remove the potatoes to a large chopping board immediately; when cool enough to handle, cut the potatoes into 1" dice and place into a large bowl.
2. In the meantime place the eggs into a medium pot and cover with 2" of water. Bring to a boil and continue boiling for 1 minute. Turn off the heat and remove the pot from the burner. Cover and let sit 10-15 minutes. Pour the water out from the pan and fill with cold/cool water from the tap. Let sit until the eggs are cool enough to handle. Peel the eggs, remove to a chopping board, and cut into large dice. Add to the diced potatoes.
3. Add all the remaining ingredients to the potatoes and eggs; mix gently together with a rubber spatula or large spoon until just combined. Cover with plastic wrap and refrigerate until ready to use.