We enjoy potato salads in the warmer weather and like to have small pieces of potato and egg so that the dressing coats all the little pieces and each bite packs more flavour. I learned this trick from my mom: use an egg slicer to cut the spuds and eggs. Slice one way, then reposition and slice the other way. This makes uniform, slender bits. If you have an egg slicer kicking around the back of a drawer, pull it out and give this a try!