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Lentil Potato Salad

Vegan Potato Salad with green lentils and a refreshing creamy tahini dressing is packed with flavors and nutrients. It takes your dinner parties or pot lucks to the next level.

5 from 1 reviews

Lentil potato salad with an amazingly refreshing tahini dressing makes a perfect side dish.

Ingredients

Scale

Potato Salad:

  • 2 lbs potatoes
  • ¼ cup green lentils, uncooked
  • 1 cup fresh peas
  • 2 green apples(Granny Smith), chopped
  • ¼ cup green onion, chopped
  • ¼ cup parsley, chopped
  • ¼ cup dill pickles, chopped

Tahini Dressing:

  • 4 tablespoons tahini
  • 3 tablespoons lemon juice, frshly squeezed
  • ½ cup cucumber, chopped
  • 2-3 arugula leaves
  • 2-3 fresh mint leaves
  • 1 garlic
  • ½ teaspoon ground cumin
  • 1 teaspoon salt
  • 2 tablespoons water

Instructions

  1. Boil the potatoes in salty water. After 20 minutes, check them with a fork. If they are not tender enough, cook them for 5-10 minutes more.
  2. Drain and let them cool for about 10 minutes. Chop them into bite-size pieces.
  3. Meanwhile boil green lentils in another pot for 15-20 minutes or until tender. Drain and pour cold water over them to help them cool.
  4. Throw the fresh peas in boiling water and cook for 3 minutes or so. Don’t overcook them, otherwise they lose their nice green color. Transfer the cooked peas into cold water to stop their cooking and drain.
  5. In a large bowl, combine chopped potatoes, green lentils, peas, green apples, green onions, parsley and dill pickles.

To make the tahini dressing:

  1. Combine all of the ingredients in a food processor and blend until completely smooth. Taste and make any adjustments you like.
  2. Drizzle the tahini dressing over the salad and give it a good stir. Serve it at room temperature.

Nutrition

Keywords: lentil potato salad, potato salad with tahini