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Roasted Potato Salad Chickpeas Sun-Dried Tomatoes
Ingredients
Makes 4 to 6 servings
- 1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch dice
- 1 medium shallot, halved lengthwise and cut into 1/4-inch slices
- 1/4 cup olive oil
- salt and freshly ground black pepper
- 3 tablespoons white wine vinegar
- 1 1/2 cups cooked or 1 can chickpeas, drained and rinsed
- 1/3 cup chopped drained oil-packed sun-dried tomatoes
- 1/4 cup green olives, pitted and halved
- 1/4 cup chopped fresh parsley
Method
- Preheat the oven to 425°F
- In a large bowl, combine the potatoes, shallot and 1 tablespoon of the oil
- Season with salt and pepper to taste and toss to coat
- Transfer the potatoes and shallot to a baking sheet and roast, turning once, until tender and golden brown, about 20 minutes
- Transfer to a large bowl and set aside to cool
- In a small bowl, combine the remaining 3 tablespoons oil with the vinegar and salt and pepper to taste
- Add the chickpeas, tomatoes, olives and parsley to the cooked potatoes and shallots
- Drizzle with the dressing and toss gently to combine
- Taste, adjusting seasonings if necessary
- Serve warm or at room temperature