Potato Salad with curry vinegarette

A quick lunch that my girl loves is based on the principles of my dad's potato salad but minus all the eggs and bacon and exchanging them for curry powder and chickpeas.

This is enough for a small salad.

Potato Salad with curry vinegarette

1 large potato, un peeled and cut into bite sized pieces

A handful of pre cooked chick peas or any other beans/peas you have, (the one pictured uses some chick peas and some red kidney beans).

Some chives or a spring onion sliced finely

2 Tablespoons oil

2 Tablespoons white vinegar

pepper and curry powder to taste

Method:
Cook the potato until tender

Whilst cooking mix all the other ingredients together except the chickpeas.

Heat the chick peas

Mix the potatoes and chick peas together

Pour the dressing over the top

Mix through

Best served cold as the flavours have had a chance to infuse, but it is still good if you let it cool off a little. Will keep in the fridge ok for a few days.