Potato & Lentil Salad by Geneviève O’Gleman
Prep Time
Cooking Mode
450 g lb. baby potatoes
1 can (540 mL) cup lentils
500 mL (2 cups) cup kale
4 celery
4 small sour pickles
30 mL (2 tbsp.) tbsp. fresh chives
15 mL (1 tbsp.) tbsp. old-fashioned mustard Meaux mustard (Meaux mustard)
30 mL (2 tbsp.) tbsp. olive oil
15 mL (1 tbsp.) tbsp. red wine vinegar
450 g lb. baby potatoes
1 can (540 mL) cup lentils
500 mL (2 cups) cup kale
4 celery
4 small sour pickles
30 mL (2 tbsp.) tbsp. fresh chives
15 mL (1 tbsp.) tbsp. old-fashioned mustard Meaux mustard (Meaux mustard)
30 mL (2 tbsp.) tbsp. olive oil
15 mL (1 tbsp.) tbsp. red wine vinegar
Directions
1Love potatoes? You’re welcome.
2Cut potatoes in half. Place in a medium saucepan and cover with water.
3Bring to a boil over high heat. Reduce heat to medium-high and cook for 15 minutes. Drain and let cool.
4Meanwhile, rinse and drain lentils. Finely chop kale. Dice celery. Finely chop pickles and chives.
5In a large bowl, combine mustard, oil and vinegar. Add pickles and kale. Use your fingers to massage dressing into kale to soften it.
6Add potatoes, lentils, celery and chives to salad. Toss to combine and serve.
7From the book Soupers rapides by Geneviève O’Gleman in collaboration with Les Éditions de l’Homme
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Personal Note
Personal Note