POTATO LENTIL SALAD
We ordered a vegan lunch at work and it came with a potato salad. I was interested to see how they would make it as potato salads are defiantly not vegan with all the mayo and eggs that make the sauce. This one came with a vegan mayo and lentils. I would never have thought to put lentils in a potato salad, but it’s works. It’s so good and filling. This has now become my go-to salad for picnics and bbq’s.
POTATO LENTIL SALAD
Ingredients
- 3 lbs white baby potatoes cut in halves
- 540 ml can of lentils drained and rinsed
- 2 shallots chopped
- ¼ cup champagne or white wine vinegar
- 1 cup vegan mayonnaise
- 1 lemon zested and juiced
- 2 tbsp capers drained
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp pepper
- 2 tsp dried dill
- ½ cup fresh chives chopped
Instructions
- Bring a large pot of salted water to a boil. Add the baby potatoes and boil for 15 minutes until potatoes are tender.
- In a large bowl, add the lemon juice, zest, and vinegar. Add shallots and mix them in with the vinegar.
- Add mayonnaise and mix well.
- Add lentils and capers. Mix to coat the lentils.
- Spoon in the warm potatoes. Gently mix together.
- Add salt, pepper, paprika, garlic powder, dill and chives. Mix well.
- Let sit in the fridge for an hour to let the potatoes cool.
Notes
This can be eaten immediately, but is better if it sits in the fridge for a few hours. Great to make the night before.
If you don’t have baby potatoes, use big ones and cut into small pieces before boiling.
This is a vegan dish, but if that doesn’t matter to you, regular mayo works just as well.
If you want to keep it vegan, I recommend Hellman’s for the vegan mayo.