Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.
Lentil Potato Salad
Serves 6 to 8
| 1 cup dried lentils |
| 1 pound waxy potatoes |
| 1/2 cup finely chopped onion |
| 2 tablespoons finely chopped fresh tarragon |
| 1/4 cup finely chopped fresh flat-leaf parsley |
| 4 scallions, finely chopped |
| 11/2 teaspoon salt |
| For the dressing: |
| 2 teaspoons finely minced garlic |
| 2 teaspoons Dijon mustard |
| 5 tablespoons extra-virgin olive oil |
| 2 tablespoons good-quality red wine vinegar |
| 1/2 teaspoon salt |
| Wash lentils in a colander and then simmer in boiling salted water to cover for15 to 20 minutes or until just tender. Drain thoroughly. |
| Wash potatoes, quarter them, and then either boil or steam them for about 15 minutes or until cooked but still firm. Drain thoroughly in a colander. |
| When the potatoes are cool enough to handle, cut them into thick slices and place them in a large serving bowl. Add lentils, onion, tarragon, parsley, scallions, and salt. Whisk together the dressing ingredients and add to the bowl. Gently mix to combine. Serve while potatoes are still warm. |
