Lentil and potato salad

   Here is a lovely potato salad, perfect any time of the year but really amazing in summer, at a barbecue! Serve it as a side dish or as a meal. It can be prepared ahead of time, just add the dressing at the moment of serving as the potatoes have the tendency to absorb it. 

Ingredients (serves 4-6 as a meal)

- 6 large potatoes
- 2/3 cup dupuy lentils, picked and rinced
- 1 red onion, minced
- 2 roasted red peppers, diced
- a handful kalamata olives
- a small bunch parsley, chopped
- 1 bay leaf
- 2 garlic cloves, mashed
- 1 Tablespoon Dijon mustard
- 4 Tablespoons red wine vinegar
- 4 Tablespoons extra virgin olive oil
- salt and pepper

  Boil the potatoes, dice them and add them to a large bowl. Cover the lentils with plenty of water, add a bay leaf and boil for 15-20 minutes or until cooked. Discard bay leaf, drain lentils and add to the potatoes. Add the minced onion, diced roasted red pepper, olives and chopped parsley. Add some salt and pepper. Make a dressing by combining the mashed garlic with the Dijon mustard then, stirring constantly, slowly add in the vinegar then the oil. The dressing should be quite thick, mayonnaise-like. Add salt and pepper to the dressing and pour it over the salad only before serving. Toss gently to combine. Bon appétit!

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