Potato And Chick Pea Salad Recipe
Ingredients
| 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 | ||
| Olive oil | 2 Tablespoon (For the dressing:) | |
| Dijon Mustard | 1 Tablespoon (For the dressing:) | |
| Red wine vinegar | 2 Tablespoon (For the dressing:) | |
| Apple Juice | 2 Tablespoon (For the dressing:) | |
| Dried basil | 1/2 Teaspoon, crumbled (For the dressing:) | |
| Garlic | 1/2 Clove (5gm), minced (For the dressing:) | |
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.
Chef
