Chilled Garbanzo and Potato Salad with Onion And Garlic

Title:
Chilled Garbanzo and Potato Salad with Onion And Garlic

Yield:
1 Servings

Categories:
Canning,
Preserving,
Drying,
Salads




Ingredients:





     2 lb Red Potatoes; * see note


     3    Italian Plum Tomatoes;


          -(red-ripe)


   1/2 md Red Onion; minced


     1 cn (16 Oz.) Garbanzo Beans


   1/4 lb Fresh Spinach; ** see note





--------------------------------THE
DRESSING--------------------------------


     1 tb Extra Virgin Olive Oil


     2 tb Red Wine Vinegar


     4    Cloves Garlic; minced


   1/2 ts Salt


   1/2 ts Fresh Ground Black Pepper


     1 tb Fresh Parsley; minced


   1/2 c  Water


   1/4 ts Crushed 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.


 


 Recipe by: Shea MacKenzie's The Garden of Earthly Delights Cookbook


 


 Posted to recipelu-digest by "Christopher E. Eaves" 
on


 Mar 12, 1998