Potato and Lentil Salad

30 May

This is another fabulous recipe from College Vegetarian Cooking. It’s easy, it’s quick, and it’s delicious. It’s also better the next day, nice and cold, so make plenty for leftovers!


2 lbs red bliss potatoes or multicolored potatoes

1 bunch green onions

1 cup lentils, doesn’t matter what color

2 Tbsp Dijon mustard

3 Tbsp white wine vinegar

1/4 cup olive oil


Cook the lentils according to the package directions and boil the potatoes for about 20 minutes or until they are soft. Drain potatoes and cool them by running under cold water.

When the potatoes are cool, cut them into bite-sized pieces and place in a large bowl. Trim the ends off the green onions and then chop. Add the onions to the potatoes. When the lentils are ready, rinse them with cold water and add them to the potatoes and green onions. In a separate bowl, combine the oil, mustard, and vinegar, and whisk together. Stir the liquid mixture into the potatoes, lentils and onions, making sure to coat evenly.



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