Saturday, April 3, 2010

Red Potato Salad with Chickpeas

I have to thank my neighbor Lori for the addition of chickpeas to a classic potato salad. I went over the other night to use their fax machine and caught her preparing dinner. While I sat at the kitchen bar drinking her husband Bob's Guinness beer (as he hooked up the phone line), I saw her dump a can of chickpeas into her mayo-based potato salad. She noticed my stare and offered a sample. It was great! She said chickpeas (or garbanzo beans) add a nice crunchy texture to typical soft fare. I couldn't agree more, and what a tasty chintzy addition - you know how I like to use 99 cent (or less) cans of garbanzo beans!

I like red, white or yellow potatoes -- they are firm and hold together better than russet potatoes. This recipe is mayo based, but you can add chickpeas to a German-style mustard, oil and vinegar dressed salad, as well. If you have a family potato salad recipe, by all means use it, just drain a 15 oz. can of chickpeas and add them -- you'll get an extra serving or two!

 
Ingredients (serves 4)
  • 4 - 6 red, white or yellow potatoes - I like the skin on, but you can peel.
  • 1 15 oz. can of chickpeas (or garbanzo beans)
  • 2 boiled eggs.
  • 1/4 finely chopped onion
  • 1/2 stalk of celery - optional, but chopped finely it adds more crunch.
  • 2 - 4 heaping tablespoons mayo - add a little at a time and stop at desired creaminess.
  • Salt & pepper to taste.
  • Water for boiling potatoes and eggs.

Directions
Submerge potatoes in a pot of water and low boil for about 20 minutes. Potatoes are done when pierced easily with a fork. Set aside to cool enough to handle. Boil eggs in small pot water for about 10 minutes. Remove and set aside to cool.


 

Finely chop celery, onion and peeled boiled eggs. Add to a large bowl. Roughly chop potatoes, and add them to the same bowl. Drain 15 oz. can of chickpeas, then add. Season with salt and pepper (I add an inordinate amount of crushed pepper in mine). Scoop in mayo a tablespoon at a time, mixing lightly until desired creaminess is reached.

 

If you have a favorite family potato salad recipe, try adding a drained can of chickpeas.

4 comments:

Dinah Soar said...

Wow chef--this is a great idea. I love chickpeas and I love potato salad. I'd have never come up with this. Will do for sure and soon.

Billy Vasquez said...

Lori gets all the props for this recipe!

twinkletoe said...

ose ingredients except the celery so I am off to make some now!! Looks yummy!

Dinah Soar said...

I made this dish and it was good.The chickpeas do add crunch.

But--funny thing--as I was pulling out my ingredients it dawned on me: this is similar to the chat they eat in India...chickpeas, boiled potatoes, onions, chat masala, beaten yogurt and some tamarind sauce, a sprinkle of cilantro and some fine sev--which btw I love.

I guess you could say Indian chat collides with American potato salad..almost.

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