California Potato Salad
Garlic, freshly shaved Parmesan cheese, and artichoke hearts give potato salad a West Coast vibe.
Put the potatoes in a big pot and add salted water to cover them.
Bring to a boil; lower heat to medium-low; cover, and simmer for about 15 minutes or until tender.
Drain and let steam dry for one or two minutes.
Let it cool.
Put the eggs in a single layer in a saucepan and add water to cover by 1 inch.
As the water comes to a boil, cover the pan.
Remove the water from the heat once it reaches a rolling boil, then leave the eggs to stand in the hot water for 15 minutes.
After draining the hot water, cool the eggs in the sink’s running cold water.
Once cooled, peel.
Chop the eggs.