Friday, September 4, 2009

Recipe: Potato + Chick Pea Salad

I shared this recipe earlier int he summer on the Midtown Global Market website, but it is a perfect summer salad for celebrating at home or taking to a potluck (as I will be doing on Monday) and worth sharing again. Enjoy Labor Day!

Potato + Chick Pea Salad
serves 8

3# organic red or yukon gold potatoes (purple works, too!),diced
1 can organic garbanzo beans, drained + rinsed
1 C flat leaf parsley, leaves whole, stems removed

1/4c fresh squeezed lemon juice

1/4c coarse grain mustard

1/4c mayonnaise
salt + pepper to taste

-place potatoes in large pot with enough salted water to cover
-boil until potatoes are just tender, about 10 minutes
-drain potatoes and rinse with cool water, allow to cool*
-in a large bowl, whisk together the mustard, mayo + lemon juice
-season with salt + pepper to taste

-add garbanzo beans + parsley, toss to coat
-add potatoes and gently fold into dressing
-re-season with salt and pepper
-may be served room temp or cold, salad may be made one day ahead

*you can cook potatoes the day before making the salad and refrigerate to make sure they hold their shape

Copyright 2008, Molly L. Herrmann

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