Afghan Potato Chick Pea Salad

¾ pound Russet potatoes, cut in half
½ cup roughly chopped scallions, white and light green parts
1 cup roughly chopped cilantro (1 small bunch)
1/3 cup plus 1 tbsp. white wine vinegar
¾ tsp. salt
1/4 tsp. ground black pepper
1 ½ cans chickpeas (15 oz cans)

Boil the potatoes in water until tender all the way through to the center when pierced with a knife. Drain. When cool enough to handle, slip the skins off the potatoes and cut into large, bite-size pieces.

While the potatoes are cooking, combine the scallions, cilantro, vinegar, salt and pepper in a blender or food processor and puree until smooth.

Empty the beans into a colander, rinse and drain. Put the beans and the potatoes into a bowl, pour on the dressing and mix well. Serve warm or cold.

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