Puget Sound Potato Salad

1. 1

   Fill a medium pot with water and a bit of salt and bring to boiling; add the potatoes and cook for 4 minutes.

2. 2

   Add the cut carrots to the pot and simmer until they're crisp-tender, about 4 minutes.

3. 3

   Drain pot of the hot water, add cold water to halt the cooking of the vegetables, and drain again.

4. 4

   In a large bowl, combine the cooked potatoes and carrots with the fennel, garbanzo beans, onion, roasted red pepper, and parsley.

5. 5

   In a separate bowl, whisk together the vinegar, oil, garlic, and salt and pepper to taste to make the dressing.

6. 6

   Pour dressing over combined vegetables and toss to coat well.

7. 7

   Cut the peeled hard boiled eggs in half, lengthwise; remove the yolks, discard the yolks from two of the eggs (or feed them to your pets), crumble the remaining yolks, and set aside.

8. 8

   Chop the egg whites and mix them into the salad, tossing well.

9. 9

   Pour salad into large serving bowl or platter, garnish with fennel fronds and crumbled egg yolks, and serve.

10. 10

    Note: serve at room temperature, or salad can be covered and chilled up to 4 hours; also, you can substitute seasoned extra firm tofu for the eggs, if necessary; sometimes I add a teaspoon of Dijon mustard into the dressing.

* Per serving · 4 servings · Values may vary.