Mom’s Potluck Potato Salad


  • 1 1/2 tablespoons white balsamic vinegar
  • juice of 1/2 large lemon
  • 1 tablespoon horseradish mustard
  • 2 tablespoons onion chopped small
  • 1 sweet pepper chopped small
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3/4 cup water
Main ingredients
  • 10 organic golden potatoes
  • 1 cup of chickpeas (pressure cooked with onion powder, garlic powder, dried rosemary)
  • 1/2 package of arugula
  • garlic powder to taste
  • salt to taste


  1. Slice the potatoes like so. Keep the potato half together. Place halves on a plate and microwave for 6 minutes. Test to see if the potato is fully cooked. If not then put the plate of potatoes back into the microwave and heat for another 2 minutes.
  2. Marinate the chickpeas and the potatoes in the salad dressing.
  3. Add salt and garlic powder to taste.
  4. Just right before serving toss in the arugula.









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