Side Pannel
Chilled Garbanzo and Potato Salad with Onion And Garlic
Chilled Garbanzo and Potato Salad with Onion And Garlic
- Recipe Submitted by ADMIN on 09/26/2007
Category: Canning, Salads
Ingredients List
- 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
Directions
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.
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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
