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New potato salad
Potatoes are the best food, and new potatoes are even better. Potato salad should be one of the first things coming out of the kitchen as soon as new potatoes are ready in spring. Mustard and dill are a classic pairing, and lentils take the place of eggs here for a lighter, toothsome meal. Roasting the potatoes and tossing them in the vinaigrette while still warm are what make this dish. Don’t let them cool first!
SERVES
4
TO
6
Ingredients
Salad:
- 2-1/2 pounds (1 kilogram) new potatoes
- 2 teaspoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 3 cups (70 grams) baby greens
- 2 cups (300 grams) cooked Puy lentils
Vinaigrette:
- 1/4 cup (60 ml) olive oil
- 3 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup (15 grams) finely chopped dill
- 1 green onion, finely chopped
Directions
- Preheat the oven to 400°F (200°C).
- For the salad, cut the potatoes into roughly equal size if needed, and place on a large baking sheet. Add the oil, salt, and pepper, and toss to coat. Roast for 30 minutes, or until golden and crispy.
- While the potatoes are roasting, make the vinaigrette.
- Add the oil, vinegar, mustard, honey, salt, and pepper to a jar or bowl and mix until fully combined. Stir in the dill and green onions, and set aside.
- Place the roasted potatoes in a large heatproof bowl and add the greens and lentils. Stir in the vinaigrette and serve warm.
- This is best fresh, but can be refrigerated in a sealed container for up to three days.
