Lentil Potato Salad
Lentil potato salad with an amazingly refreshing tahini dressing makes a perfect side dish.
INGREDIENTS
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
- 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
Calories: 263kcalCarbohydrates: 47gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 454mgPotassium: 947mgFiber: 9gSugar: 10gVitamin A: 534IUVitamin C: 51mgCalcium: 63mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
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