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Crispy Potato Salad with Lentils

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A fresh and filling potato salad mixed with warm, crunchy potatoes, tender lentils, and bright herbs, perfect for a healthy meal.

Ingredients

Scale
  • 1kg (2lb) potatoes, chopped into cubes
  • 1 tbsp olive oil
  • 0.5 tsp paprika powder
  • 0.5 tsp oregano
  • 0.5 tsp salt
  • 1 cup cooked lentils (green or brown)
  • 1 small red onion, thinly sliced
  • 1 small cucumber, diced
  • 1 tbsp capers
  • 0.25 cup fresh parsley, chopped
  • 1 tbsp vegan mayonnaise
  • 1 tsp whole grain mustard
  • 0.5 tbsp maple syrup
  • 0.5 tsp dried parsley (optional)
  • salt to taste
  • juice of 0.5 lemon
  • zest of 0.5 lemon

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the diced potatoes with olive oil, paprika, oregano, and salt, ensuring they are evenly coated.
  3. Spread them on a baking sheet in a single layer and roast for 30-35 minutes, flipping halfway through, until they are golden and crispy.
  4. Allow them to cool slightly before assembling the salad.
  5. Meanwhile, thinly slice the red onion, dice the cucumber, and roughly chop the parsley.
  6. In a small bowl, whisk together the vegan mayonnaise, whole grain mustard, maple syrup, salt, dried parsley (if using), lemon zest, and lemon juice. Taste and adjust seasoning if necessary.
  7. In a large mixing bowl, combine the crispy roasted potatoes, lentils, red onion, cucumber, capers, and parsley.
  8. Pour the dressing over the top and toss gently to coat everything evenly.
  9. Serve immediately for the best texture, or allow the flavors to meld in the fridge for an hour before serving.

Notes

For best texture, store the dressing separately and toss before serving. Reheat potatoes in a hot oven or air fryer for crispy texture after storage.

Nutrition

Keywords: potato salad, lentil salad, healthy salad, vegan recipe, gluten free recipe

Find it online: https://alexandrarecipes.com/crispy-potato-salad-with-lentils/