Greek potato and chickpea salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Olive oil |
| ½ | cup | Fresh lemon juice |
| 10 | Anchovy filets | |
| ½ | teaspoon | Minced fresh oregano |
| 1 | tablespoon | Minced fresh parsley |
| 2 | tablespoons | Yogurt |
| 1 | Clove garlic, peeled | |
| 1 | large | Hard-boiled egg |
| Salt | ||
| Pepper | ||
| 1½ | pounds | New potatoes |
| 2 | cups | Cooked chick-peas, well-drained |
| ½ | pounds | Feta cheese, crumbled |
| ¼ | cup | Pitted Calamata olives |
| ½ | cup | Diced red onion |
| 1 | cup | Diced tomato |
Directions
Process olive oil, lemon juice, anchovy filets, oregano, parsley, yogurt, garlic, egg, and salt and pepper in a blender or food processor until well combined. Set aside.
Wash and quarter potatoes and place in a medium-sized saucepan. Cover with water and bring to a boil over high heat. Lower heat and simmer about 10 minutes, or until tender. Drain well. Place in a salad bowl and pour half the vinaigrette over the warm potatoes. Toss to combine. Set aside to cool at room temperature. When cool, toss in remaining ingredients. Stir in remaining vinaigrette and serve at room temperature.
The Greek salad comes from Judith Choate's 'The Bean Cookbook'.
Posted to MC-Recipe Digest V1 #644 by Nancy Berry <nlberry@...> on Jun 11, 1997