The addition of chickpeas makes this potato salad substantial enough to serve as a main course. You can serve over fresh greens, or with a side of steamed veggies and some naan or crusty rolls.
Servings: 6-8 servings
Author: Mary Gillespie
Ingredients
2lbs/ 900 g cleanedunpeeled potatoes (or about 8 cups / 2 liters of potatoes cut into 1-1/2 inch / 3.75 cm chunks)
2cups/ 500 ml cooked chickpeas
1/2teaspoon/ 2.5 ml salt
1/2cup/ 125 ml lemon juice
1/4cup/ 60 ml thinly sliced onion
1avocado
1/4cup/ 60 ml mayonnaise
1/4cup/ 60 ml sour cream or Greek yogurt
1/2teaspoon/ 2.5 ml salt
1/4cup/ 60 ml chopped fresh parsley
1/4teaspoon/ 1.25 ml ground pepper
Instructions
Bring a large pot of water to a boil, and add the potatoes and 1/2 teaspoon salt.
Reduce heat to allow potatoes to simmer. Simmer for 5 minutes, then test with a fork. If you can pierce the potato pieces with a knife or fork, but they are not completely soft, remove from the heat and let sit for 3-5 minutes until they are soft but hold their shape and the skins do not separate from the pieces of potato.
Drain potatoes and place in large mixing bowl. Add the chickpeas and sliced onion and toss with the lemon juice. Let cool to room temperature.
Meanwhile, make dressing by mashing avocado in a small bowl until smooth. Add mayonnaise and sour cream and stir until thoroughly blended.
When potatoes have cooled, add dressing, 1/2 teaspoon / 2.5 ml salt, parsley and pepper. Toss gently until blended.
Refrigerate salad until ready to serve. It will keep in the fridge for 2-3 days.