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 veg, herbs and pulses. The idea is you can make something well rounded and delicious using a variety of different ingredients. This keeps things interesting and means you can be flexible depending what you have on hand. While the version I'm sharing above uses green beans, I've made it with asparagus, and I've also took it in a different direction with great results. Broccoli instead of green beans, chickpeas instead of lentils. I added in smoked paprika, shredded vegan mozzarella & cherry tomatoes to the broccoli version. I added in chopped romaine lettuce for the greens. Walnuts instead of Pecans. As long as you keep the ratio of ingredients roughly the same there are no rules. With fresh whole food ingredients, It's going to be delicious.
I find this salad does improve when it has a bit of time to let the flavours marinate. But I'm not opposed to serving it straight away. It's also nice when it isn't fridge cold. So you can always gently heat it up before serving. (leave any greens out of the salad until serving so they don't wilt weather you are heating up the potato salad or not....I never add arugula or greens to a salad that I won't be serving right away.)
Recipe - Potato & Lentil Salad
Serves 4-6 as a side dish
Vinaigrette (whisk together following ingredients)
Hey! I'm Trisha