Ingredients
For the salad:
- 650 g baby new potatoes, scrubbed clean
- 1/2 cup dry French green lentils (Le Puy lentils) (100 g)
- 2 stalks celery, finely sliced
- 250 g green beans, trimmed and halved
- 1 1/2 tablespoons capers, drained
- 4-5 radishes, thinly sliced
- 2 tablespoons finely chopped dill
- generous handful flat leaf parsley, finely chopped
- sea salt and ground black pepper, to taste
For the honey dijon mustard vinaigrette:
- 2 tablespoons organic apple cider vinegar (unfiltered)
- 1 shallot, finely chopped
- 1/2 tablespoon honey, plus more, if desired
- 2 teaspoons Dijon mustard
- 1/2 tsp sea salt
- 6 tablespoons extra-virgin olive oil
Instructions
- In a medium saucepan cook the lentils according to package instructions, until al dente, about 25 minutes. Drain and set aside.
- Meanwhile, place the potatoes in a medium saucepan and cover them with cold water. Add a some salt and bring the potatoes to a boil. Lower the heat to a simmer and cook potatoes until they are just tender, about 12-15 minutes (depending on size).
- Using a slotted spoon, transfer the potatoes to bowl and allow them to cool slightly. Reserve the cooking water (you‘ll need this for blanching the beans).
- Prepare the dressing by combining all of the ingredients into a large serving bowl. Whisk together until emulsified. Set aside.
- Once you can handle the potatoes, peel them (if desired), cut them into quarters and transfer them to the serving bowl with the dressing. Add the the lentils and celery. Toss to combine and set aside. NOTE: depending on the type of new potato, I may or may not peel them. Red-skinned and thin, delicate skinned white potatoes are delicious with the skin left on. NOTE: depending on the type of new potato, I may or may not peel them. Red-skinned and thin, delicate skinned white potatoes are delicious with the skin left on.
- Bring the saucepan of water used for the potatoes back to a boil. Add the green beans and boil until crips-tender, about 2-3 minutes (or to desired degree of doneness). Drain and place them in an ice bath or run them under cold water to halt the cooking process.
- Pat the green beans dry with a kitchen towel and add them to the bowl with the potatoes. Then add the capers, radishes, dill and parsley; toss well to combine. Check seasoning and add more salt and pepper, if necessary.
- Serve immediately or store in a sealed container in the refrigerator for up to 3 days. Enjoy!
Nutrition
Notes
You’ll want to add the potatoes to the bowl with the dressing while they are still warm. They’ll absorb some of the vinaigrette and become more flavorful.