1 1/2 pounds baby or ‘new’ potatoes
1 can organic garbanzo beans
1/2 cup white wine – a dry chardonnay works well
3 tablespoons whole grain or seed mustard
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon fresh thyme – minced
2 scallions – minced
1 small red pepper – diced
Cut potatoes into quarters – or more, depending on the size – and cook in salted, boiling water until softened. Drain and set aside
In a small bowl, whisk together wine, olive oil, mustard, salt, and thyme.
Drain and cool potatoes. Transfer to a large bowl. Add garbanzo beans and pour dressing over the top. Toss to coat.
Stir in chopped scallions and red pepper.