*  Exported from  MasterCook  *
 
                      Greek Potato and Chickpea Salad
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads                           Greek
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          Olive oil
      1/2  cup           Fresh lemon juice
   10                    Anchovy filets
      1/2  teaspoon      Minced fresh oregano
    1      tablespoon    Minced fresh parsley
    2      tablespoons   Yogurt
    1                    Clove garlic -- peeled
    1      large         Hard-boiled egg
                         Salt
                         Pepper
    1 1/2  pounds        New potatoes
    2      cups          Cooked chick-peas -- well-drained
      1/2  pound         Feta cheese -- crumbled
      1/4  cup           Pitted Calamata olives
      1/2  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 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.
 
  The Greek salad comes from Judith Choate’s 'The Bean Cookbook'.
 
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