Chilled Garbanzo and Potato Salad

1. 1

   Bring about 4 to 6 cups of water to a boil in a saucepan (more is better, but leave room for the potatoes), and add the scrubbed bite-sized potato pieces.

2. 2

   Bring back to a boil, and boil for 4 to 5 minutes.

3. 3

   Do not overcook!

4. 4

   You don't want them to be hard, but you don't want them to be mush, either.

5. 5

   Drain the potatoes, and rinse well under cold water (or cover with cold water, then drain and rinse).

6. 6

   Drain the garbanzo beans and rinse them thoroughly under cold water.

7. 7

   Cut the tomatoes into bite-sized pieces, but smaller than the potato pieces.

8. 8

   Chop up the spinach (if you're using it).

9. 9

   Mix everything together, including the dressing, in a bowl that is big enough to stir it without dumping bits over the side.

10. 10

    Cover the bowl, and chill for at least 4 hours, tossing it once or twice to make sure the dressing continues to coat things.

* Per serving · 4 servings · Values may vary.

No additional tips available.