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Red Potato & Chickpea Salad with Tangy Honey Mustard Dressing
Ingredients
- INGREDIENTS:
- for the red potato & chickpea salad:
- 2 lbs. red potatoes, washed, unpeeled, and cut into 1” pieces
- 1 15-oz. can chickpeas, rinsed and drained
- 3 T. olive oil
- ½ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- 3 large garlic cloves, minced
- 1 T. minced fresh chives
- for the tangy honey mustard dressing:
- 3 T. olive oil
- 2 T. red wine vinegar
- 4 tsp. Dijon mustard
- 2 tsp. honey
- ½ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
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