- 5 tablespoons olive oil
- 2 1/2 tablespoons apple cider vinegar
- 1 teaspoon dried tarragon
- 3/4 teaspoon dried mustard
- 1 medium garlic clove, minced
- 2 pounds large red-skinned potatoes, peeled, cut into 1/2- to 3/4-inch pieces
- 1 cup chopped red onion
- 1 15 1/2-ounce can garbanzo beans (chickpeas), drained
- 1 cup chopped celery
- Whisk first 5 ingredients to blend in small bowl. Season dressing to taste with salt and pepper.
- Steam potatoes until tender, about 15 minutes. Transfer potatoes to large bowl; add onion. Add 1/4 cup dressing and toss gently to coat. Let stand 10 minutes. Mix in garbanzo beans, celery and remaining dressing. Season salad to taste with salt and pepper.