Puget Sound Potato Salad

This is a "Farmers Market Style" potato salad from Nomi Kakiuchi in Seattle. Recipe appeared in article from Puget Sound Fresh Program.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 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

Directions

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. Add the cut carrots to the pot and simmer until they're crisp-tender, about 4 minutes.
3. Drain pot of the hot water, add cold water to halt the cooking of the vegetables, and drain again.
4. In a large bowl, combine the cooked potatoes and carrots with the fennel, garbanzo beans, onion, roasted red pepper, and parsley.
5. In a separate bowl, whisk together the vinegar, oil, garlic, and salt and pepper to taste to make the dressing.
6. Pour dressing over combined vegetables and toss to coat well.
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. Chop the egg whites and mix them into the salad, tossing well.
9. Pour salad into large serving bowl or platter, garnish with fennel fronds and crumbled egg yolks, and serve.
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.