Greek Potato And Chickpea Salad

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Greek Potato And Chickpea Salad

 

1 1/2 cups olive oil

 

1/2 cup fresh lemon juice

2 tbls. mashed capers

1/2 teaspoon fresh oregano, minced

1 tablespoon fresh parsley, minced

2 tablespoons yogurt

2 cloves garlic, peeled

1 large hard-boiled egg

salt

pepper

1 1/2 pounds new potatoes

2 cups chick-peas, cooked, well-drained

1/2 pound feta cheese, crumbled

1/4 cup pitted kalamata olives

1/2 cup diced red onion

1 cup diced tomato

 

Process olive oil, lemon juice, mashed capers, 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.

Serves 6.