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Puget Sound Potato Salad

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

Ingredients Nutrition


  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.

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