I got these beautiful purple potatoes from my winter CSA share and really wanted to share them with someone-why not you? They look so nice next to lentils, which are not known for their good looks. Or taste for that matter. I think of lentils as one of the more blah foods out there even though they’re healthy and full of good stuff for you and all that, I still need to disguise them with other ingredients to reap their benefits. You can buy lentils in a can, which eliminates the overnight soaking or whatever those people who write recipes and don’t have babies will tell you to do (look for them with the Goya canned goods if you have a hard time finding them in your store).
This is a fantastic example of a make-in-stages recipe. The dressing can be made hours ahead of time. Potatoes can be boiled and left to cool at any point. After that, it’s just throwing things together in a serving bowl. Keeps for 3 days refrigerated in an air-tight container.
- 1 lb potatoes, peeled
- 1 15 oz can lentils, drained and rinsed
- Salt and pepper
- 2 large shallots finely diced,
- 2 tablespoons red wine vinegar
- 1 to 2 garlic cloves, minced or smashed to a paste
- 1 tablespoon smooth Dijon mustard
- 1/4 cup of your favorite olive oil
- 2 teaspoons capers, rinsed if salted, drained if brined, and roughly chopped
- 2 tablespoons pickle relish
- 1 to 2 scallions, thinly sliced
- 1/2 cup chopped flat leaf parsley
Make the dressing: Place the chopped shallot and red wine vinegar in the bottom of a small bowl and let sit for 5 minutes. Whisk in minced garlic, dijon, a pinch of salt, a few grinds of black pepper and olive oil. Stir in chopped capers, relish and scallions.
In a large pot cover the potatoes with 2 inches of cold water. Bring to a boil, reduce to a simmer and simmer until potatoes a re soft when poked with a sharp knife. Remove and let cool enough to handle. Cut into 1 inch pieces.
Assemble salad: Place potatoes in a serving bowl. Add lentils, dressing and all but 1 tablespoon of parsley and combine. Adjust seasoning with additional salt and pepper if needed. Scatter salad with remaining parsley and serve.
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