Zippy Potato Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Small red potatoes, cubed
3: Italian plum tomatoes, diced
1/2 medium: Red onion, minced
16 ounce: Canned garbanzo beans,
1/4 lbs: Fresh spinach, finely chopped
THE DRESSING
1 tbsp: Extra virgin olive oil,
2 tbsp: Red wine vinegar,
4 Cloves: garlic, very finely diced
1/2 tsp: Salt,
1/2 tsp: Freshly ground black pepper,
1 tbsp: Minced fresh italian parsley,
1/2 cup: Water,
1/4 tsp: Crushed dried hot red chilies, (or to taste)
Directions:
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 dont want them to be hard, but you dont 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
Source from luhu.jp
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 dont want them to be hard, but you dont 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
Source from luhu.jp