Cullen's Potato Chick Pea Salad
1 1/2 cup Olive oil
1/2 cup Fresh lemon juice
10 x Anchovy filets
1/2 tsp Minced fresh oregano
1 tbl Minced fresh parsley
2 tbl Yogurt
1 x Clove garlic, peeled
1 lrg Hard-boiled egg
Salt
Pepper
1 1/2 lb New potatoes
2 cup Cooked chick-peas, well-drained
1/2 lb Feta cheese, crumbled
1/4 cup Pitted Calamata olives
1/2 cup Diced red onion
1 cup Diced tomato
Method :
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.