The salad will keep for up to 3 days stored in the refrigerator in an air tight container.

Cover serving bowl with plastic wrap and let sit in refrigerator for at least 2 hours before serving.

Add potatoes garbanzo beans, and mix well. Make sure not to over mix or else potatoes will become mushy. Use more salt if necessary.

In another bowl, combine remaining ingredients, including additional salt.

Allow potatoes to cool (in ice bath) before cutting into 1 inch cubes.

Boil potatoes with salt until cooked through, about 25 minutes or more depending on type and size of potato.

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