Greek Potato And Chickpea Salad

Recipe Ingredients

1 1/2 cups	355ml	Olive oil
1/2 cup	118ml	Fresh lemon juice
10		Anchovy filets
1/2 teaspoon	2.5ml	Fresh oregano - minced
1 tablespoon	15ml	Fresh parsley - minced
2 tablespoons	30ml	Yogurt
1		Garlic - peeled
1		Hard-boiled egg (large)
		Salt
		Pepper
1 1/2 lbs	681g / 24oz	New potatoes
2 cups	474ml	Chick-peas - cooked, well-drained
1/2 lb	227g / 8oz	Feta cheese - crumbled
1/4 cup	59ml	Pitted kalamata olives
1/2 cup	31g / 1.1oz	Diced red onion
1 cup	62g / 2.2oz	Diced tomato

Recipe Instructions

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.

Source:
Judith Choate's 'The Bean Cookbook'

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