When I make potato salad I like a ratio of about 2/3 ever so slightly undercooked potatos to about 1/3 almost falling apart. It makes it so the potato is coated by potato, buy still has a little bit of structure.
I have also been experimenting with pickled hard boiled eggs, which seem to have a bit more density or chew that fresh hard boiled.
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Wait, this guy is serious, right? right?