Baby potatoes, lentils, fresh herbs, capers, and grainy mustard vinaigrette make this a bright vegan potato salad. Serve it as a side, pack it for a picnic, or eat a larger portion for lunch.
Ingredients
Herby Potato Salad
- 2 pounds baby potatoes halved or quartered
- 1 can lentils rinsed and drained well
- 1 cup lightly packed fresh curly parsley leaves and tender stems chopped
- ½ cup lightly packed fresh basil leaves thinly sliced
- ¼ cup lightly packed fresh dill chopped
Grainy Mustard Vinaigrette
- ¼ cup freshly squeezed lemon juice
- ¼ cup extra-virgin olive oil
- ¼ cup lightly packed thinly sliced green onions green part only
- 2 tablespoons grainy mustard
- 1 tablespoon capers with brine
- ½ teaspoon salt
- ½ teaspoon cane sugar
- Freshly cracked black pepper
Instructions
- Boil the potatoes: Place the potatoes in a medium pot and cover with salted water. Bring to a boil over high heat and cook until fork-tender but not too soft, 10 to 15 minutes. Drain and rinse well under cold running water. Set aside.
- Meanwhile, make the grainy mustard vinaigrette: In a small blender or using a wide-mouth blending cup with a handheld immersion blender, combine the lemon juice, olive oil, and green onions. Blend until the green onions are liquified. Add the mustard, capers, salt, sugar, and pepper to taste and whisk to combine.
- Assemble the salad: In a large salad bowl, combine the cooked potatoes, lentils, parsley, basil, and dill. Add the grainy mustard vinaigrette and toss to combine. Serve at room temperature or chilled. Store leftovers in an airtight container in the fridge for up to 3 days.