Dressing:
Potato & Chickpea Salad
(Makes 4 individual salads)
- 4 cups potatoes, diced. They can be peeled or not, depending on your preference. A waxier type of potatoes such as red or gold is preferable but any kind will work.
- 1 15-oz can chickpeas, drained and rinsed
- 3 stalks celery, diced small
- 1 small red onion, sliced into thin slices and then diced small
- 4 Tb fresh chives, chopped fine
- 1 cup sliced black olives
- Chive flowers, also chopped fine
- 1 cup mayonnaise
- 1/3 cup lemon juice
- 4 Tb fresh dill
- Salt and pepper to taste
- 2 Tb Dijon mustard
In a small bowl, whisk the dressing ingredients together and set aside.
In a medium pot, cover the potatoes with water, bring to a boil and then reduce to a simmer. Cook about 15 minutes until just tender. Drain and allow to cool completely.
Once the potatoes have cooled, in a large bowl, toss all of the ingredients together with the dressing and serve.
