Heat the eggs in a pot of water and bring them to a full boil. Cook for 10 minutes. Immediately drain the hot water and transfer the eggs to an ice bath. Place the bowl of ice water in the refrigerator to cool the eggs for at least 20 minutes (ideally longer). I like to perform this step first to allow plenty of time for the eggs to cool so that the shells are easier to peel.

Transfer the potatoes to a large pot filled with water. Cover and heat over high heat and bring the pot to a full boil. Cook for 15 to 20 minutes, or until the potatoes are fork tender. Once fully cooked, drain the potatoes and set them aside to cool. Then, place potatoes on a cutting board and chop into bite-sized pieces.

Peel the eggs and chop them into small chunks.

Blend the cottage cheese, rice vinegar, Dijon mustard, dill relish, sea salt and black pepper in a small blender or a food processor until smooth.

Transfer the chopped boiled potatoes, eggs, chopped onion, and cottage cheese dressing to a large bowl. Toss everything together until well combined.

Serve right away or chill in the refrigerator until you’re ready to serve.