Puget Sound Potato Salad Recipes

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

Steps:

• Combine all ingredients.
• Chill all day or overnight.
• Serve on lettuce cups with croissants and fresh fruit.
• Enjoy!

Steps:

• 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.