SERVES: 6

Ingredients

• 3 pounds red, Yukon Gold or purple potatoes, diced
• 1 can chickpeas, drained and rinsed
• 1 cup flat-leaf parsley, leaves whole, stems removed
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup coarse grain mustard
• 1/4 cup mayonnaise
• Salt and pepper to taste

Directions

1. Place potatoes in large pot with enough salted water to cover. Boil until potatoes are just tender, about 10 minutes.

2. Drain potatoes and rinse with cool water, allow to cool. 

3. In a large bowl, whisk together the mustard, mayo and lemon juice. Season with salt and pepper to taste.

4. Add garbanzo beans and parsley, toss to coat.  Add potatoes and gently fold into dressing. Add additional salt and pepper to taste.

5. Served immediately at room temp or refrigerate and serve cold (salad may be made one day ahead).

Recipe Notes

By Molly Herrmann and posted with permission from welcometothetable.coop. Find recipes and articles about your food and where it comes from at welcometothetable.coop