Follow package directions to desalt fish, or use quick method in step 2.

For quick desalting method, fill large bowl with water and carefully add bacalao. Soak and rinse with cool water at least twice.

In medium pot over medium heat, combine fish, fresh water and 1 tsp. brown sugar; simmer for 10 minutes. Pour out hot water and rinse fish with cold water. Set aside to let fish soak in cool water.

In medium pot, cover potatoes, carrots and 1 tsp. salt with water; boil until al dente. Drain and set aside to cool.

In small bowl, pour ½ tsp. balsamic vinegar over red onion and set aside.

To make vinaigrette, whisk together ½ tsp. salt, black pepper, grated yellow onion, garlic powder, red pepper flakes, remaining balsamic vinegar and olive oil. Set aside.

To assemble salad, cut potatoes and carrots in thick slices and arrange on large serving platter with peas, eggs, scallions and raw onions. Evenly distribute fish around platter. Drizzle on vinaigrette.