Here is another recipe from Hickory House, a famous trefe restaurant that seems to have an ample supply of recipes that work in Kosher homes, too!
1 medium red-skin boiling potato, peeled and cut into 8 pieces
1 Tbspn salt
2 Tbspn sweet pickle relish
2 Tbspn mayonnaise
1 Tbspn prepared yellow mustard
Put eggs and potato pieces into a pot. Cover with water. Water should be one inch higher than the eggs and potato pieces. Add salt and simmer over medium/high heat for 10-15 minutes. Reduce heat to medium to medium/low and gently simmer for 9 more minutes.
Put the potatoes, relish, mayo and mustard in a bowl and thoroughly mush it all together. Meanwhile, the eggs should be cooling down in a cascade of cold water.
Cut the cooled off eggs in half lenghtwise. Carefully scoop out the yolks and add them to the mishmash in the bowl. Mish it all some more until it is thoroughly mished.
Spoon it into the hardened whites. Hickory House suggests that you cover the entire top of the egg with the filling, not just put it in the cavity. Garnish with chopped chives. Chill. Serve. Enjoy.