Potato Lentil Salad with feta, shallots, parsley, and dill! with a lemony Dijon mustard vinaigrette!
a classic combo — you can leave the feta out to make it completely plant based! I roasted the potatoes to get them a little crispy instead of boiling them, and I like how it contrasts with the soft lentils.
Potato Lentil Salad (serves 2)
1 cup lentils, uncooked
1 lb fingerling potatoes
½ large shallot (or 1 small shallot)
1/4 cup feta
¼ cup roughly chopped parsley
2 tbsp roughly chopped dill
Dressing
2 cloves finely minced garlic
1 tbsp olive oil
1 ½ tsp Dijon mustard
3 tbsp red wine vinegar
Juice of 1 lemon
½ tsp oregano
¼ tsp crushed red pepper
Salt & pepper
1. Preheat oven to 425 F. Cover lentils with 2 inches of water, bring to a boil, then reduce to a simmer and cover. Cook for 25-30 minutes or until lentils are soft. Drain and rinse to let cool slightly.
2. While lentils are cooking, add potatoes to a baking sheet, drizzle with olive oil, add a pinch of salt and pepper, and toss. Bake for 20-25 minutes or until potatoes are crispy.
3. Prepare dressing by whisking ingredients together in a small bowl.
4. When everything is done cooking and has cooled just a bit (so it’s just warm, not scorching hot), add to a big bowl with rest of salad ingredients and toss together with the dressing.