Rosemary Garlic Potato Salad

4 yukon gold potatoes, quartered
3 eggs
Handful fresh rosemary
2-3 cloves garlic
2 tbl kosher salt + a bit more for potato water
1/2 cup mayo
3/4ths to 1 cup sour cream
Pepper to taste

Throw the potatoes in a pot of salted water to boil, never mind skinning them yet. Put the eggs in another pot and get them started as well. Beat the rosemary, garlic, and salt up in a mortar and pestle (or chop very finely, or put in a baggie and beat on it with a meat tenderizer if you don't have one) until they are a fine paste. Put into a serving bowl and add the mayo, sour cream, and pepper.

By now the eggs should be boiling, so turn off the heat and put a lid on them and set the timer for 10 mins. Work on the rest of dinner or just wander off for awhile till it dings. Run some cold water over your eggs and skin them, setting them aside.

When you are done with the eggs, the potatoes should be done/almost done, so check them with a fork. When they are finished and drained let them cool until they are just cool enough to handle. The skins should come right off the quartered potatoes easily by hand at this point (much easier then messing with the peeler before you cook them, right?). Chop into bite-sized bits as you peel them and toss them in with the dressing.

Chop the eggs into 1/8ths or so and mix them in as well. Taste for salt/pepper and stick it in the fridge to cool. You can make this up to 2 days ahead. (Although I recommend making extra if so because it is very easy to just eat this out of the fridge till there is not enough for your guests!)