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.