As soon as I saw this recipe, I jumped on it. Yeah, it is cold and snowing and potato salad is only for the heat of the Fourth of July but you want to taste this now. It’s not quite you Mom’s potato salad. There are lentils. And maple syrup and capers and apple. Plus a topping of spinach and raw nuts.

Oh, yes, there are potatoes. We made this dish this weekend, and served it as a side with parmesan-crusted chicken.

Lovely. Lovely. Let it snow.

Oh, this book is from Happy Food by Bettina Campolucci Bordi. This is a vegan and gluten-free book and if you need that path, then it is ideal. If you are not vegan, not gluten-free, you still want to enjoy the delights on the pages of this most Happy Food.


Wicked Potato Salad with Dill

Yield: serves 4-6 as a sharing dish

Ingredients:

For the salad core:

  • ½ cup beluga lentils
  • 21 ounces baby potatoes

For the dressing:

  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 small shallot, finely diced
  • 1 tablespoon chopped dill, plus extra to garnish
  • ½ tablespoon strong mustard (I love a good Dijon)
  • ½ tablespoon maple syrup
  • 1 tablespoon chopped capers
  • 1 green apple, cored and finely diced
  • Pink Himalayan salt and black pepper, to taste

To serve:

  • Handful of watercress
  • Handful of baby spinach
  • ¼ cup raw walnuts

Preparation:

Cook the lentils following the packet instructions. Drain and set aside.

Next, boil the potatoes in a big saucepan with a pinch of salt. Drain and set aside. In a bowl, combine all the dressing ingredients, giving everything a good stir so that all the ingredients are properly incorporated. Then add the potatoes and beluga lentils and give it a stir.

Add the watercress, baby spinach, extra dill, and walnuts just before serving so that they don’t get too soggy from the dressing. Serve immediately.

I always find that this salad tastes so much better the day after it has been made because that way the ingredients have had time to marry. Just make sure you leave the leafy bits out until you are ready to serve.


Source: Happy Food by Bettina Campolucci Bordi [Hardie Grant, 2018]

Photo Information: Canon T2i, EFS 60mm Macro Lens, F/3.5 for 1/30th second at ISO‑400

 

 

 

Cook the lentils following the packet instructions. Drain and set aside. Next boil the potatoes in a big saucepan with a pinch of salt. Drain and set aside. In a bowl, combine all the dressing ingredients, giving everything a good stir so that all the ingredients are properly incorporated. Then add the potatoes and beluga lentils and give it a stir. Add the watercress, baby spinach, extra dill and walnuts just before serving so that they don’t get too soggy from the dressing. Serve immediately. I always find that this salad tastes so much better the day after it has been made because that way the ingredients have had time to marry. Just make sure you leave the leafy bits out until you are ready to serve.