Greek potato and chickpea salad

Yield: 6 Servings

Measure 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
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

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

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