*  Exported from  MasterCook II  *
 
          Chilled Garbanzo And Potato Salad With Onion And Garlic
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Beans                            Potatoes
                 Salad Dressings                  Salads
                 Vegetables                       Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Pounds        Red Potatoes -- * see note
    3                    Italian Plum Tomatoes -- (red-ripe)
      1/2  Medium        Red Onion -- minced
   16      Oz. Can       Garbanzo Beans
      1/4  Pound         Fresh Spinach -- ** see note
                         -----The Dressing-----
    1      Tablespoon    Extra Virgin Olive Oil
    2      Tablespoons   Red Wine Vinegar
    4      Cloves        Garlic -- minced
      1/2  Teaspoon      Salt
      1/2  Teaspoon      Fresh Ground Black Pepper
    1      Tablespoon    Fresh Parsley -- minced
      1/2  Cup           Water
      1/4  Teaspoon      Crushed Dried Hot Red Chilies -- (or to taste)
 
 * small red potatoes, scrubbed and cut into bite-sized pieces
 ** washed and finely chopped (optional)
 
 First, mix all the stuff together for the dressing in a small bowl or
 a measuring cup. Let that sit for at least a few minutes usually,
 if you make it first, then do the potatoes and tomatoes, that’s plenty
 of time.
 
 Next, bring about 4-6 cups of water to a boil in a saucepan (more is
 better, but leave room for the potatoes), and add the scrubbed
 bite-sized potato pieces. Bring back to a boil, and boil for 4-5
 minutes. Do not overcook! You don't want them to be hard, but you
 don't want them to be mush, either. Drain the potatoes, and rinse well
 under cold water (or cover with cold water, then drain and rinse).
 
 Drain the garbanzo beans and rinse them thoroughly under cold water.
 
 Cut the tomatoes into bite-sized pieces, but smaller than the potato
 pieces. Chop up the spinach (if you're using it). Mix everything
 together, including the dressing, in a bowl that is big enough to stir
 it without dumping bits over the side.
 
 Cover the bowl, and chill for at least 4 hours, tossing it once or
 twice to make sure the dressing continues to coat things.
 
  Adapted by Ron Lunde, from:
  Shea MacKenzie’s The Garden of Earthly Delights Cookbook
 
 My modifications to this recipe were to increase the garlic, cut back
 a lot on the oil, increase the potatoes, omit the sweet bell pepper,
 and add an extra plum tomato. This is my favorite potato salad.
 
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