In a mixing bowl combine about 1 cup water with 3 cups ice. Returning to egg boiling liquid, carefully lower eggs into water. Set timer for 6 minutes and cook. When timer alerts, remove eggs and submerge in ice water. Discard water in the sauce pot and reserve pot. Let eggs remain in ice water and set aside. Place potatoes and 1 teaspoon kosher salt in saucepot, add enough water to cover potatoes, and place over high heat. Bring to a boil, then reduce heat to medium and cook until potatoes are tender, 6-7 minutes. Drain potatoes thoroughly, and set aside.