Lentil Potato Salad
Lentil potato salad with an amazingly refreshing tahini dressing makes a perfect side dish.
- Author: Zerrin & Yusuf
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Side Dish
- Method: Cooking
- Cuisine: American
- Diet: Vegan
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
- 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.
- Drain and let them cool for about 10 minutes. Chop them into bite-size pieces.
- 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.
- 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.
- In a large bowl, combine chopped potatoes, green lentils, peas, green apples, green onions, parsley and dill pickles.
To make the tahini dressing:
- Combine all of the ingredients in a food processor and blend until completely smooth. Taste and make any adjustments you like.
- Drizzle the tahini dressing over the salad and give it a good stir. Serve it at room temperature.
Nutrition
- Serving Size: 6
- Calories: 1639
- Sugar: 45.4 g
- Sodium: 2882.6 mg
- Fat: 36.1 g
- Carbohydrates: 290.6 g
- Protein: 56.6 g
- Cholesterol: 0 mg
Keywords: lentil potato salad, potato salad with tahini