Hearty Winter Salad

• 3 pounds baby Yukon Gold or red potatoes
• 5 heads radicchio (about 3 1/2 lbs.)
• 1/3 cup sherry vinegar
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground pepper
• 2 tablespoons Dijon mustard
• 3 garlic cloves, finely chopped
• 1 cup extra-virgin olive oil
• 3 cans (14 to 15 oz. each) chickpeas (garbanzos), drained and rinsed

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.
2. Meanwhile, cut radicchio into quarters and remove cores. Tear radicchio into bite-size pieces.
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.
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.
5. Make ahead: Up through step 3, 1 day ahead, chilled (store vegetables separately).

baby yukon gold, radicchio, sherry vinegar, kosher salt, freshly ground pepper, mustard, garlic, extravirgin olive oil, chickpeas

Taken from www.myrecipes.com/recipe/hearty-winter-salad (may not work)