Italian Potato Salada

Years ago, I was literally the last one to the party-a graduation at the Orlando's house. Donna, ever the gracious hostess, led me to the buffet table. Even hours after the time on the invitation, everything still looked plentiful and delicious. When I asked about her potato salad, Donna explained that Vince, her husband, was 'not too crazy' about mayonnaise. She created this Italian version for him.

Ingredients
6 potatoes (I used Yukon Gold and did not peel them)
3 hard boiled eggs, chopped
2 green onions, chopped
  chopped parsley
  oil and wine vinegar*
salt and pepper to taste
   *(I used 1/2 cup extra virgin olive oil and  3 Tablespoons champagne vinegar)
 Method
Boil potatoes until done.
Peel and dice potatoes.
Add all ingredients and mix well.

Aunt Bonnie's Chickpea Salad

Buon Giorno, Dear Readers
Grazie for clicking back in! Hope your summer has been refreshing for you. 

A life long family friend unwittingly gave me this recipe via my mother. It is a wonderful summer salad featuring garbanzo beans and garden fresh ingredients just right for this time of year.  Featured years ago in the Cleveland Plain Dealer, this recipe is from the cookbook 'La Dolce Vegan' by Sarah Kramer.

Ingredients

2   16 oz can of garbanzo beans, rinsed and drained
1/2 small red onion, minced
1-2 garlic cloves, minced
1   large or two small tomatoes, diced
1/4 cup chopped fresh parsley
1/4 cup plus 1 Tablespoon extra virgin olive oil
2   Tablespoons red wine vinegar
1   Tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Method

In a large mixing bowl, combine all ingredients. Allow flavors to blend for at least one hour before serving. Overnight tastes even better.

**PS  Garbanzo Beans and Chickpeas are the same-a-la-thing