Chilled Garbanzo and Potato Salad with Onion and Garlic

Ingredients

1 tablespoon extra virgin olive oil
·2 tablespoons red wine vinegar
·4 cloves garlic , very finely diced
·1/2 teaspoon salt
·1/2 teaspoon freshly ground black pepper
·1 tablespoon minced fresh Italian parsley
·1/2 cup water
·1/4 teaspoon crushed dried hot red chilies (or to taste)

·2 lbs small red potatoes, scrubbed and cut into bite-sized pieces
·3 red-ripe Italian plum tomatoes
·1/2 medium red onion, minced
·1 can (16 ounces) garbanzo beans
·1/4 pound fresh spinach, washed and finely chopped (optional)

Directions

First, mix all the stuff together for the dressing in a small bowl or a measuring cup. Let that sit for at least a few minutes -- usually, if you make it first, then do the potatoes and tomatoes, that's plenty of time.
Next, bring about 4-6 cups of water to a boil in a saucepan (more is better, but leave room for the potatoes), and add the scrubbed bite-sized potato pieces. Bring back to a boil, and boil for 4-5 minutes. Do not overcook! You don't want them to be hard, but you don't want them to be mush, either. Drain the potatoes, and rinse well under cold water (or cover with cold water, then drain and rinse).
Drain the garbanzo beans and rinse them thoroughly under cold water.

Cut the tomatoes into bite-sized pieces, but smaller than the potato pieces. Chop up the spinach (if you're using it). Mix everything together, including the dressing, in a bowl that is big enough to stir it without dumping bits over the side.
Cover the bowl, and chill for at least 4 hours, tossing it once or twice to make sure the dressing continues to coat things.