Potato Lentil Salad With Dijon Vinaigrette

Servings: 4 servings

Author: Chef Abbie Gellman RD

Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Side Dish Main Course

Potatoes salad lentils

Instructions

1 Pick over and rinse lentils.
2 Heat pot over medium heat, add oil, saute onion until translucent, ~3-4 minutes.
Add bay leaf, lentils, salt, and 4 cups water. Bring to boil then lower heat to
simmer for 25-30 minutes until tender. Drain, discard bay leaf, set aside.
3 Wash potatoes, but leave whole with skin. Place in saucepan and cover with water
by 1-2 inches. Bring water to a simmer, set timer for 15 minutes, and cook
potatoes.
4 When done, drain and slice into ½-inch pieces and place in bowl with lentils.
5 Place vinegar, mustard, oil, salt, and pepper in jar or bowl and mix thoroughly.
Stir in scallions and relish.
6 Pour dressing over lentils and potatoes and mix well.
7 Place 1 cup of baby spinach on a plate or bowl and spoon ¼ of the lentil/potato
mixture onto the spinach. Garnish with parsley.