• Heat pot over medium heat
• Add oil, swirling to coat pan
• Add rice and toast until fragrant, shaking pan occasionally, around 5 minutes
• Add broth, water, and salt
• Bring to a boil
• Reduce to low and simmer with lid on
• Simmer until water has been absorbed, about 40-45 minutes
• Remove from heat, keep lid on, and let rice sit 19 minutes
• Remove lid and fluff with fork
• Fold in parsley

Cook the potatoes:

• Boil cut potatoes in salted boiling water until they easily fall from a knife pierced into them. Allow to cool, then dice and place in a large bowl.

Cook the eggs:

• Bring a medium pot of water to a boil (large enough to accommodate all the eggs in a single layer). As soon as the water boils, gently add the eggs. Set a timer for 9 minutes. Bring back to a boil and then turn down to a simmer. Meanwhile set up a bowl of ice water, large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to immediately transfer the eggs to the bowl of ice water. Peel and chop when cool enough to handle.

Cook the macaroni:

• Bring a large pot of water to a boil. Add salt. Cook macaroni according to package instructions, drain, then rinse with cold water and set aside.

Make the sauce:

• In a small bowl mix together the sauce ingredients. Add the onion, eggs, carrots, peas, and macaroni to the bowl with the potatoes. Mix in dressing until thoroughly combined. Check seasonings.