Spanish Potato Salad with Chickpeas

So good! Also very easy to make. I kept the skins on the potatoes for nutrition and served with white rice. The dressing is so delicious.

Substitutions I made given what I had on hand:
I used small-ish potatoes from Aldi instead of fingerling potatoes.
Red wine vinegar instead of sherry
Dried thyme instead of oregano
1/4 tsp Aleppo pepper
Cherry tomatoes instead of larger ones
White onion instead of red

Things I’d do next time:
Toast the spices! It wouldn’t take much longer and I think it would made this even more delicious.
I’d use two small or one large container of cherry tomatoes.
Also you do need the tried thyme/oregano, it definitely adds something. I tried it without and it was missing something.

Use more of the dressing than you think. Also I added spinach and didn’t like it all that much.

https://www.washingtonpost.com/recipes/spanish-potato-salad-chickpeas/16052

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