Recipe - Greek Potato And Chickpea Salad

1 One half cup Olive oil
One half cup Fresh lemon juice
10 Anchovy filets
One half teaspoon Minced fresh oregano
1 tablespoon Minced fresh parsley
2 tablespoon Yogurt
1 Clove garlic, peeled
1 lg Hardboiled egg
Salt
Pepper
1 One half pound New potatoes
2 cup Cooked chickpeas,
welldrained
One half pound Feta cheese, crumbled
One fourth cup Pitted Calamata olives
One half cup Diced red onion
1 cup Diced tomato

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 mediumsized 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.

The Greek salad comes from Judith Choate's 'The Bean Cookbook'.

Posted to MCRecipe Digest V1 #644 by Nancy Berry nlberry@prodigy.net on
Jun 11, 1997