Jorge Castillo: I had several of these delicious potatoes while I was in Madrid. You may not think that cold potatoes are very appetizing, but these are really delicious.
Glenn Lindgren: They remind me of my mother's potato salad. However, these are a lot easier to eat with your hands.
Raúl Musibay: Don't overcook the potatoes! They need to be firm enough to stand on their own.
Select medium-sized new red potatoes.
Place the potatoes in a saucepan and cover with lightly salted water. Bring to a boil, cover, reduce heat to low and let simmer until the potatoes are just barely fork tender -- approximately 20 to 25 minutes. Remove potatoes from the water and let cool.
Meanwhile, mix the chopped eggs with the mayonnaise, garlic, dill, and cumin.
Cut the top and bottom off of each potato and use a sharp knife to cut and scoop out some of the inside -- being careful not to break the peel. (Leave plenty of potato behind.) Take the potato that you have removed and chop it with a meat cleaver.
Gently fold the potatoes and onion into the egg mixture. Salt and pepper to taste.
Stand the potatoes upright on a serving tray, lightly salt them, and stuff with the egg mixture. If you want to get fancy, you can use a pastry bag with a decorative tip.
Chill completely and serve cold.
Serves: Makes 12 stuffed potatoes
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