Caramelized Onion Potato & Lentil Salad

This is not your grandma's potato salad. The caramelized onions taste like
bacon, and the fresh dill and chives offer uncommon and mouth-watering flavor.
The lentils provide enough protein to elevate this from side dish to the main
course, and lowers the glycemic load. When I make this, I don't hear, "Is this
all we're having?" Rather, "Is there more?" I triple this recipe for my large
family to ensure leftovers.

Servings: 6

Author:

Prep Time
10 minutes

Cook Time
30 minutes

Total Time
40 minutes

Course:

Main Dish Sides and Snacks

Instructions

1 Caramelize onion: Cut large onion in half and chop into thin half moon slices.
Sauté in a non-stick pan (add a Tbsp of oil if necessary) for 30 minutes, until
the onions are soft, sweet, browned and starting to get stringy. Keep a glass of
water next to the pan and splash as needed, stirring regularly, to keep from
sticking.
2 Chop potatoes into small, bite sizes. (Huge chunks of potato dilute the amazing
flavors of this recipe). Place in a stock pot. Add water to about an inch or two
higher than potatoes (to accommodate lentils). Heat to a boil. Add salt.
3 Boil potatoes for about 5 minutes. Add dry lentils and continue to boil 10-12
minutes until both are soft. Cook times will vary based on how small you cut the
potatoes and how much water your pan holds. You want the potatoes and lentils to
remain somewhat firm. Overcooking results in mush. Remove from heat and drain in
a large colander.
4 Mix the dressing: Whisk olive oil, whole grain mustard, horseradish, maple
syrup, vinegar and turmeric in a small bowl or measuring cup.
5 Mix together carmelized onion, potatoes, lentils and dressing. Add dill and
chives. Salt and pepper to taste. Serve warm or chilled.

Caramelized Onion Potato & Lentil Salad

Course:

🧂 Ingredients

Instructions

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