Prep 15 mins
Cook 10 mins
This is a "Farmers Market Style" potato salad from Nomi Kakiuchi in Seattle. Recipe appeared in article from Puget Sound Fresh Program.
- 1 lb fresh white potato, cut in 1/2 inch pieces
- 1 cup cut fresh carrot, cut in 1/2 inch pieces
- 1 fresh fennel bulb, cut in 1/2 inch pieces (about 1 cup)
- 16 ounces canned garbanzo beans, rinsed and drained
- 1 cup chopped red onion
- 1⁄2 cup chopped roasted red pepper
- 1⁄2 cup chopped fresh parsley
- 4 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 garlic clove, minced, to taste
- salt & freshly ground black pepper or tricolor pepper, to taste
- 4 hard-boiled eggs, peeled
- Fill a medium pot with water and a bit of salt and bring to boiling; add the potatoes and cook for 4 minutes.
- Add the cut carrots to the pot and simmer until they're crisp-tender, about 4 minutes.
- Drain pot of the hot water, add cold water to halt the cooking of the vegetables, and drain again.
- In a large bowl, combine the cooked potatoes and carrots with the fennel, garbanzo beans, onion, roasted red pepper, and parsley.
- In a separate bowl, whisk together the vinegar, oil, garlic, and salt and pepper to taste to make the dressing.
- Pour dressing over combined vegetables and toss to coat well.
- 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.
- Chop the egg whites and mix them into the salad, tossing well.
- Pour salad into large serving bowl or platter, garnish with fennel fronds and crumbled egg yolks, and serve.
- 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.