I thought this mixture up while lying in bed wondering what to make my daughters for school lunch, taking into consideration that it was going to be hot today. They’d already had rice salad this week, and anything that involved using the food processor was out, because everyone else was still asleep. What I ended up with was a robust salad (man enough to stand up to the 3 or 4 hours of back pack storage), with an interesting balance of piquancy (from the olives and roasted red peppers) and mild heartiness from the potatoes and garbanzo beans / chickpeas.
If you want to make this vegan, try substituting agave nectar or maple syrup for the honey, and use a different mild flavored mustard (check for wheat at the same time as checking for honey).
1 – 1 1/2 lb fingerling potatoes
2 tbsp olive oil
1 tbsp salad vinegar
2 cloves garlic, crushed
1 – 3 tsp honey mustard
1 tbsp honey (optional)
1 green (spring) onion or equivalent red onion, finely sliced
1/2 – 1 tin garbanzo beans (chickpeas), drained
1/2 cup black olives, sliced in half
1/4 cup minced sun-dried tomatoes (drained).
1 large roasted red pepper, seeds removed, and diced (OR equivalent of baby tomatoes OR 1/4 cup more sun-dried tomatoes)
Wash the potatoes, then cut into halves or thirds to get even sized pieces (~1/2″ – 3/4″ across). Boil in lightly salted water until just cooked (but not so soft that they’re falling apart).
Beat together the olive oil, vinegar, garlic, honey mustard, and honey in a salad bowl.
Stir in the garbanzo beans.
As soon as the potatoes are cooked, drain them, and add to the salad dressing. Allow to cool.
Stir in the remaining ingredients; chill and serve.