West Coast Potato Salad

Submerge the potatoes in a large container filled with salted water and bring to a rolling boil. Then, decrease the heat to a moderate level, cover the container, and let it cook gently until they become tender. This process should take approximately 15 minutes. Remove the potatoes from the water and let them air dry for a short while, allowing excess moisture to evaporate. Allow the potatoes to come to room temperature.

Next, place the eggs in a saucepan and arrange them in a single layer. Fill the saucepan with water, ensuring that the eggs are completely submerged by about an inch of liquid. Cover the saucepan and bring the water to a boil. Once boiling, remove the saucepan from the heat source and let the eggs sit in the hot water for 15 minutes. Carefully pour out the boiling water and let the eggs cool down under a gentle stream of cold running water in the sink. Once cooled, peel the eggs and dice them into small pieces.

In a large salad bowl, gently mix together the potatoes, diced eggs, artichoke hearts, minced garlic, grated Parmesan cheese, croutons, Dijon mustard, rice vinegar, and mayonnaise until all the ingredients are evenly coated with the dressing.