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Title: Chilled Garbanzo and Potato Salad with Onion
Categories: Bean Salad Sauce Vegetable
Yield: 1 Servings

2lbRed Potatoes -- * see note
3 Italian Plum Tomatoes --
  (red-ripe)
1/2mdRed Onion -- minced
16ozCan Garbanzo Beans
1/4lbFresh Spinach -- ** see
  Note ----The Dressing-----
1tbExtra Virgin Olive Oil
2tbRed Wine Vinegar
4 Cloves Garlic -- minced
1/2tsSalt
1/2tsFresh Ground Black Pepper
1tbFresh Parsley -- minced
1/2cWater
1/4tsCrushed Dried Hot Red
  Chilies -- (or to taste)

* small red potatoes, scrubbed and cut into bite-sized pieces ** washed and finely chopped (optional)

First, mix all the stuff together for the dressing in a small bowl or a measuring cup. Let that sit for at least a few minutes usually, if you make it first, then do the potatoes and tomatoes, that's plenty of time.

Next, bring about 4-6 cups of water to a boil in a saucepan (more is better, but leave room for the potatoes), and add the scrubbed bite-sized potato pieces. Bring back to a boil, and boil for 4-5 minutes. Do not overcook! You don't want them to be hard, but you don't want them to be mush, either. Drain the potatoes, and rinse well under cold water (or cover with cold water, then drain and rinse).

Drain the garbanzo beans and rinse them thoroughly under cold water.

Cut the tomatoes into bite-sized pieces, but smaller than the potato pieces. Chop up the spinach (if you're using it). Mix everything together, including the dressing, in a bowl that is big enough to stir it without dumping bits over the side.

Cover the bowl, and chill for at least 4 hours, tossing it once or twice to make sure the dressing continues to coat things.

Adapted by Ron Lunde, from: Shea MacKenzie's The Garden of Earthly Delights Cookbook

My modifications to this recipe were to increase the garlic, cut back a lot on the oil, increase the potatoes, omit the sweet bell pepper, and add an extra plum tomato. This is my favorite potato salad.

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