Farmer’s Market Potato Salad

• 3 lbs. red skin potatoes, washed, and diced to the size you want to eat
• 2 huge farmer’s market tomatoes, diced
• 1 onion, diced
• 1/2 c. WishBone or Good Seasons Italian dressing
• 1 can chickpeas, drained

1. After cutting all of the veggies (so they are ready to throw together) boil the potatoes until they are soft but not falling apart.
2. Drain the potato water.
3. Add the onions, tomato, chickpeas and dressing to the warm potatoes.
4. Serve warm or room temperature like I did.

*This is so good because you add everything warm and it all creams together from the soft potatoes.

Allison let me know there is a similar recipe in Cooking Light!

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