Tuesday, October 5, 2010

Potato Salad with Sour Cream and Garbanzo Beans

3 pounds small creamer potatoes cut into 1/2 –inch pieces
2 tablespoons red wine vinegar
1 medium clove garlic, minced (about ½ teaspoon)
½ teaspoon dry mustard
½ teaspoon chili powder
¼ cup olive oil

1 (16-ounce) can garbanzo beans
1 bunch (6 to 8) green onion, chopped (about 1 cup)
2 medium celery ribs, thinly sliced (about 1 cup)
1 large red bell pepper, seeded and diced (about 1 cup)
1 large green bell pepper, seeded and diced (about 1 cup)
½ cup sour cream
2 tablespoons chopped fresh parsley leaves
Salt and freshly ground pepper

Boil the potato pieces until tender, about 10 minutes.

In a small bowl, whisk together the vinegar, garlic, mustard and chili powder until combined. Slowly whisk in the olive oil.

Drain the potatoes. Place in a large bowl. Add the vinegar mixture to the potatoes and let sit for 10 minutes. Add the beans, onion, celery and peppers to the potatoes. Toss. Stir in the sour cream and parsley. Season with salt and pepper.

Chill for at least 30 minutes or overnight.

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