A potato and lentil salad dressed with a bright Dijon forward vinaigrette is something I like to make now and again. I like to mix up the type of fresh herbs, and also the veg. A go to combination is with fresh dill and baby kale folded in. This time, spring was the inspiration so asparagus, radish, green peas & tarragon.
Important things when making this salad. Let it marinate in the fridge over night. It really needs time. Also, don't over cook the lentils. They shouldn't be completely soft. Maybe not quite al dente? But they should have some texture.
Bottom line, if you keep roughly the same volume of ingredients, feel free to get creative. I use the entire batch of vinaigrette to dress it.
Another fun idea, gently heat it in a pan for a warm salad. You could wilt in some arugula or spinach at the end too. I also kind of want to make this and garnish it with some crisp vegan bacon sometime.
Anyway, keeping this post short and sweet. This is a beautiful and flavourful dish. I ate it alone for lunch, but truly I envision it as a lovely side dish, maybe with BBQ vegan sausage or burgers. YUM
Recipe - Spring Potato & Lentil Salad
Vinaigrette (whisk together following ingredients)
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