Potato salad with chickpeas, olives and peppers

A delicious salad with all these nice and nutritious ingredients which make it a very satisfying meal for all seasons!

Adapted from a recipe of Vaggelis Driskas,
a Head Cook and Culinary Expert in Greece
"ELEFTHEROTYPIA"  newspaper

Ingredients (for 4 portions):
500gr. potatoes, skin on
1 medium yellow onion, finely chopped (I used 3 Spring onions, finely chopped)
1 tea-cup of tinned chickpeas, rinsed well (or home cooked boiled in water)
1 tsp of ground cumin
1 tsp of dried oregano
2 red Florina peppers, from a jar (or roast red bell peppers)
1 tsp of hot ground pepper (I used 1 tsp of sweet paprika)
12 Kalamata olives, pitted
4 tbsp of fresh coriander, finely chopped
1/4 tea-cup of olive oil
3 tbsp of apple cider vinegar
1 tbsp of Dijon type mustard
salt

Method:
Boil the potatoes in a large pot with plenty of salted water for about 45-55 minutes (depending on their size). Drain in a colander and peel them while they are still quite warm. Cut in medium chunks and transfer into a large salad bowl.

Add the red peppers cut in medium strips, the chopped onion, the chickpeas, the olives, season with salt and gently stir.

In another bowl (or in a jar) put the olive oil with the vinegar, the mustard, the cumin, the oregano, a pinch of salt and the hot pepper and beat the ingredients well to combine.

Pour the dressing over the salad, gently stir, sprinkle with the chopped coriander and serve immediately.