This crowd pleasing salad can satisfy as a meal by adding shredded chicken.

All veggies are sliced:

3 small red potatoes

6 eggs

3 carrots, sliced ½ inch on a bias

1T white wine vinegar

¼ c buttermilk

2T Greek yogurt

2T mayo

1T cider vinegar

3 scallions

3T parsley

1 grated garlic clove

1t hot sauce

1t sugar

5 radishes

1 cucumber

1 head of green leaf lettuce

Bring a large pot of water and potatoes to a boil.  Add eggs and cook for 12 minutes. Remove eggs with a slotted spoon and run cold water over to cool.  Finish cooling in the freezer. Now add carrots to the water and cook 5 minutes.  Scoop the carrots out into a bowl and pop in the freezer. Turn off the heat. Drain the water from the pot and return the potatoes in the pot to the cooling burner, shaking now again, until all of the water is steamed out of the potatoes. Turn the potatoes out onto and counter and slice into ½ inch quarter slices. Chill potatoes in the freezer for 5 minutes until they stop steaming.  Add white wine vinegar and salt to the potatoes and toss. Return to the freezer.

In a large salad bowl, mix the buttermilk through sugar ingredients. Season. Add cooled carrots, potatoes, radish and cucumber and mix. Top with the lettuce and hard boiled eggs and do not mix until ready to serve.

Cooking time: 40 minutes

Serves 4