Potato And Chick Pea Salad Recipe
What a yummy looking recipe for Potato And Chick Pea Salad? No other ingredient will make Potato And Chick Pea Salad taste so yummy than Vegetable. This Potato And Chick Pea Salad, when served as a Side Dish will always bring cheer to your table. Dish up this Potato And Chick Pea Salad for a meal today and see it simply vanish.
Ingredients
For the salad:
1 pound red-skinned potatoes, cut into 1/2-inch cubes
3 green onions, including tops, white and green sliced separately
1 cup cooked chick peas
For the dressing:
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons apple juice
1/2 teaspoon dried basil, crumbled
1/2 clove garlic, minced (optional)
Directions
1 To prepare the salad: Bring a large saucepan of water to a boil over moderately high heat, then add the potatoes.
When the water returns to a boil, cook the potatoes for 6 to 7 minutes or until they are fork-tender.
Add the white part of the green onions during the last minute of cooking.
2 Meanwhile, prepare the dressing.
In a small bowl, whisk toge ther the oil, mustard, vinegar, apple juice, basil, and garlic if using or put all the ingredients in a small jar and shake until well blended.
5 Place the green part of the onions and the chick peas in a colander and set in the sink.
Drain the potatoes into the colander, then transfer the vegetables to a salad bowl and toss with the dressing.
When the water returns to a boil, cook the potatoes for 6 to 7 minutes or until they are fork-tender.
Add the white part of the green onions during the last minute of cooking.
2 Meanwhile, prepare the dressing.
In a small bowl, whisk toge ther the oil, mustard, vinegar, apple juice, basil, and garlic if using or put all the ingredients in a small jar and shake until well blended.
5 Place the green part of the onions and the chick peas in a colander and set in the sink.
Drain the potatoes into the colander, then transfer the vegetables to a salad bowl and toss with the dressing.
