May 21, 2011
After yoga this morning, I went back and forth in my head about what I should do to make the most of this beautiful weather, but I was over-thinking it. Mid-way through getting ready to force myself out the door and do something, I thought to myself, "All I really want is sit outside, read, update my blog, and make/ eat something delicious. So here I am, in my backyard, soaking in the all too infrequent bright weather and eating the perfect potato salad.
Dilly Lentil Potato Salad
Inspired by Heidi Swanson's Mostly Not Potato Salad
new potatoes, fingerling potatoes or a mix
1 1/2 cups cooked lentils (any kind but red)
grape tomatoes, halved
equal parts whole grain mustard
and white or red wine vinegar
a teeny bit of agave nectar or honey
Boil a pot of salted water. Clean the potatoes and halve or quarter them so they are as close to uniform sizes as possible. When the water boils add the potatoes and cook until tender but not falling apart. Drain and set aside.
In a small bowl, whisk together the dressing.
In a large bowl add the potatoes, lentils, chopped cucumber, and tomatoes. Season liberally with fresh dill. Pour the dressing over top and lightly toss. top with scallions and serve room temperature or chilled.
P.s.- This is wonderful to pack for lunches during the week, especially if you work in an office that lacks a microwave and toaster (I'm not naming names).