Dylan + Jeni
Total Time
30 Mins
Makes about 8 quarts

How to Make It

Step 1

Bring a large pot of water to a boil, season with salt, and add potatoes. Reduce heat to a simmer, cover, and cook potatoes until tender when pierced with a knife, about 15 minutes. Drain potatoes and let cool.

Step 2

Meanwhile, cut radicchio into quarters and remove cores. Tear radicchio into bite-size pieces.

Step 3

Combine vinegar, salt, pepper, mustard, garlic, and oil in a jar. Shake to mix well. Taste and add more salt and pepper if you like.

Step 4

Crush potatoes slightly with bottom of a heavy glass or a potato masher (this helps them absorb vinaigrette). Combine potatoes, radicchio, and chickpeas in a very large bowl (or 2 bowls). Toss salad with vinaigrette and arrange on platters.

Chef's Notes

Make ahead: Up through step 3, 1 day ahead, chilled (store vegetables separately).

You May Like

Ratings & Reviews