Spanish Country Salad with Chickpeas (Ensalada Campera con Garbanzos)

Steps

1. Cut the potatoes into 1/2 inch (1.25 cm) bite-sized pieces.
2. Place potatoes in a stockpot, cover with water, season generously with salt, and bring to a boil over high heat.
3. Meanwhile, place eggs in a saucepan, cover with water, and bring to a boil over high heat. Once boiling, cover with a lid, turn off heat, and let sit for 10 to 11 minutes for hard-boiled eggs.
4. Cook the potatoes for about 10 to 15 minutes until al dente (test with a toothpick); do not overcook or they will fall apart.
5. Drain the potatoes in a colander, shaking off excess water.
6. Make the dressing: whisk together olive oil, sherry vinegar, Dijon mustard, grated garlic, salt, and pepper in a bowl.
7. Peel and dice the hard-boiled eggs.
8. In a large bowl, combine the boiled potatoes, chickpeas, diced eggs, red onion, green and red bell peppers, tomatoes, and olives.
9. Pour the dressing over the salad, season with salt and pepper, and gently mix until well combined.
10. Serve at room temperature or chilled. Keeps in the fridge for up to 3 to 4 days.