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POTATO LENTIL SALAD

POTATO LENTIL SALAD

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Servings: 7 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Bring a large pot of salted water to a boil. Add the baby potatoes and boil for 15 minutes until potatoes are tender.
  2. In a large bowl, add the lemon juice, zest, and vinegar. Add shallots and mix them in with the vinegar.
  3. Add mayonnaise and mix well.
  4. Add lentils and capers. Mix to coat the lentils.
  5. Spoon in the warm potatoes. Gently mix together.
  6. Add salt, pepper, paprika, garlic powder, dill and chives. Mix well.
  7. 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.