Summer Light Potato Salad

4 cups new potatoes
1 cup cooked chickpeas ( I recommend home-cooked ones)
1 1/2 cup cherry tomatoes, halved or quartered
1 cup purslane leaves (or other green leaves, e.g. arugula or baby spinach), loosely packed

3 tablespoons yogurt
1 tablespoon mustard
1 teaspoon lemon juice
salt and pepper to taste

Serves 4
Wash and scrub the potatoes, then cut into quarters. Cook in slightly salted boiling water until soft, about 10 minutes. Check regularly, as you don't want the potatoes to fall apart. Drain and let cool.

Cut potatoes into smaller pieces (if necessary), they should have bite size.

In a small bowl, Combine all ingredients of the dressing.

In a large bowl, combine potato pieces, chickpeas, tomato pieces and purslane (or other green of your choice). Add dressing and toss until well coated. Serve cold or at room temperature.