Favorite Potato Salad

• 2 lbs red potatoes, scrubbed,unpeeled and boiled
• 4 hard-boiled eggs
• 1 cup red onion, sliced thin
• 1 lb Baby Spinach, stemmed,washed and dried
• 1 cup fresh basil leaf, torn
• 2 cups cooked chickpeas (or canned chick peas)
• 4 anchovies, mashed
• 1 lemon
• 1 12 tablespoons Dijon mustard
• 34 cup extra virgin olive oil
• 4 cloves garlic, mashed
• salt and pepper

1. If the potatoes are small, halve them; if they are larger, slice them
2. Keep the potatoes warm
3. Whisk together the juice from the lemon and the mustard and the mashed garlic and anchovies
4. Slowly add the olive oil while whisking to form an emulsion
5. Combine the warm potatoes, onions, chick peas and basil in a large bowl
6. Pour the dressing over the potato mixture and toss
7. Arrange spinach on four plates
8. Slice each hardboiled egg into quarters; arrange four quarters of egg on each plate
9. Mound potato mixture on top of spinach

red potatoes, eggs, red onion, fresh basil leaf, chickpeas, anchovies, lemon, mustard, extra virgin olive oil, garlic, salt

Taken from www.food.com/recipe/favorite-potato-salad-116458 (may not work)