Recipe: Here is a repost of two great salads without mayonnaise

posted by dearest Jackie. These salads have a Spanish flair & I had done them for dinner guests & had received rave reviews which I had promptly redirected to my dearest Jackie:

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RED, WHITE AND BLUE POTATO SALAD
Yield: about 4 servings

POTATOES:
4 sprigs fresh thyme
3 sprigs fresh flat leaf parsley
1 sprig fresh rosemary
1 bay leaf
1 cup dry white wine
2 cloves garlic, smashed
1/2 pound small, red skinned potatoes, such as red thumb, scrubbed
1/2 pound small, white skinned waxy-style potatoes, such as German butterball, scrubbed
1/2 pound small, blue potatoes, such as Peruvian fingerling, scrubbed
1 Tbsp. kosher salt
2 stalks celery, thinly sliced
DRESSING:
1/4 cup white wine vinegar
1 Tbsp. whole grain mustard
2 tsp. kosher salt
Freshly ground black pepper
1/2 cup extra virgin olive oil
2 Tbsp. minced flat-leaf parsley
2 scallions (white and green), thinly sliced

TO MAKE POTATOES:
Tie thyme, parsley, rosemary, and bay leaf together with a piece of kitchen twine. Put bundle in a medium saucepan along with the wine and garlic. Slice potatoes into 1/4 inch thick rounds and add to saucepan. Add cold water to cover by 1 inch and the salt. Bring to a boil over medium-high heat. Adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender but not mushy, about 5 minutes. Drain the potatoes, and discard the herb bundle.

MEANWHILE, MAKE THE DRESSING:
In a large bowl combine the vinegar, mustard, salt, and season to taste with pepper. Gradually whisk in the oil to make a smooth dressing.

Add the warm potatoes to the dressing and toss very gently to combine, taking care not to break up the potatoes. (A rubber or silicone spatula works well for mixing this.) Add the celery and set aside to cool.

When reday to serve, carefully fold in the parsley and scallions. Serve.

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CHICKPEAS WITH PIQUILLOS, LEMON AND HERBS

3 cups cooked chickpeas (garbanzos) or 2 (15 oz.) cans, drained (I used canned, in bottles from Bread and Circus, chickpeas, rinsed and drained)
6 oz. (about 10) authentic Piquillo peppers from Spain, drained and coarsely chopped (They are Spanish roasted Red Peppers. You will have to take the seeds out of them but it is a very easy job since they have already been roasted and peeled. I get these at our local Whole Foods grocery store. If you can't get them, use other roasted red peppers but the taste of the salad will be a bit different.)
1 or 2 lemons (I used 1 since I didn't want the salad too lemony)
8 sprigs parsley, finely chopped
4 sprigs savory or thyme, finely chopped (I used thyme)
1 sprig rosemary, removed from stem and finely chopped
1/4 cup extra virgin olive oil from Spain (I also got this at Bread and Circus)
Salt and freshly ground black pepper

If using dried chickpeas, soak 1/2 lb. (about 1 cup) in cold water overnight in the refrigerator.

To cook, pour off soaking water, top with fresh, cold water or vegetable stock, add a peeled carrot, a stalk of celery, a halved, peeled onion, a few cracked garlic cloves, and a bay leaf. Bring to a boil, then reduce heat to simmer until done, about 2 hours. During the cooking process add salt and black pepper to taste.

When beans are tender, drain and cool. Place in mixing bowl.

Remove the yellow portion of peel from lemon with a microrasp, or with a vegetable peeler and chop finely. Cut lemon(s) in half and squeeze the juice over the chickpeas. Add chopped herbs, lemon zest, and Piquillo peppers to chickpeas. Toss with olive oil and adjust seasoning with salt and pepper to taste. 4-6 servings Very pretty and very tasty:-)!! Also, it is very light and so it is a great salad for a hot day.