Zippy Potato Salad

Categories: Potato | Salads

Serves: 6 Servings

Ingredients:

2 lb Small red potatoes; cubed
3 Italian plum tomatoes; diced
1/2 md Red onion; minced
16 oz Canned garbanzo beans
1/4 lb Fresh spinach; finely
-chopped

Instructions:
--------------------------------THE DRESSING--------------------------------
1 tb Extra virgin olive oil
2 tb Red wine vinegar
4 Cloves garlic; very finely
-diced
1/2 ts Salt
1/2 ts Freshly ground black pepper
1 tb Minced fresh italian parsley
1/2 c Water
1/4 ts Crushed dried hot red
-chilies; (or to taste)

1. First, mix together all dressing ingredients in a small bowl.

2. Let sit for at least a 30 minutes.

3. Next, bring about 4-6 cups of water to a boil in a large saucepan and
add the potatoes. 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
mushy, either.

4. Drain the potatoes, and rinse well under cold water.

5. Drain the garbanzo beans and rinse them thoroughly under cold water.

6. Mix together, the tomatoes, spinach, garbanzo beans and cooled potatoes.
Add the dressing and toss well to coat.

7. Cover the bowl, and chill for at least 4 hours, tossing it once or
twice.
Posted to recipelu-digest Volume 01 Number 434 by RecipeLu
on Jan 02, 1998

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