1/4 cup olive oil
2 Tbs. White or red wine vinegar
1 small shallot
1 lb. purple potatoes
1 lb. baby red potatoes
1 meduim tomato, diced
1/2 cup diced seedless cucumbers
1/2 cooked chickpeas
4 small red radishes, thinly sliced
2 scallions, chopped
1 Tbs. chopped fresh parsley
1 Tbs. chopped fresh thyme
In a small bowl mix together the first 4 ingredients. Add salt and pepper to taste, if desired. In a pot over high heat, bring purple and red potatoes covered with enough salted water to a boil. Reduce to medium and allow to simmer for 15 minutes, or until potatoes are tender. Drain and allow to cool enough to handle and then cut potatoes into cubes.
Toss the vinaigrette with the potatoes. Toss gently to coat and allow to cool 15 minutes. Add the rest of the ingredients and toss gently. Chill until ready to serve.