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For a more substantial salad, add one cup chopped cooked chicken breast or one cup drained flaked tuna.

Mediterranean Salad

2 cups 1/2-inch pieces peeled white potatoes (about 1 pound)
1 cup 1/2-inch pieces peeled carrots
1 cup 1/2-inch pieces fennel bulb (about 1 medium), fronds reserved
1 (15-ounce) can garbanzo beans, rinsed, drained
1/2 cup coarsely chopped red onion
1 (7-ounce) jar roasted red peppers, drained and chopped
1/2 cup chopped fresh Italian flat leaf parsley
4 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1 garlic clove, finely minced

4 hard-boiled eggs, peeled

Salt and freshly ground pepper

1. Cook potatoes in medium pot of boiling salted water 4 minutes. Add carrots and cook until all vegetables are crisp-tender, about 4 minutes longer. Drain. Rinse vegetables under cold water. Drain well. Combine potatoes, carrots, fennel bulb, garbanzo beans, red onion, roasted peppers and parsley in large bowl.
2. Whisk vinegar, oil and garlic in small bowl. Add to salad; toss to coat.
3. Cut eggs in half lengthwise. Separate yolks from whites (reserve 2 yolks for another use). Chop egg whites; mix into salad. Season with salt and pepper. Mound salad in serving bowl. Crumble remaining 2 yolks over salad.
4. Serve at room temperature or cover and chill up to 4 hours.

Serves 4 as a main course or 6 as a side dish.