Wicked Potato Salad with Dill

Name: Wicked Potato Salad with Dill
Yield: Serves 4–6 as a sharing dish
Ingredients: pink Himalayan salt and black pepper, to taste; 1 tablespoon chopped capers; 1 green apple, cored and finely diced; 600 g (1 lb 5 oz) baby potatoes; handful of baby spinach; ½ tablespoon strong mustard (I love a good Dijon); handful of watercress; 2 tablespoons apple cider vinegar; 30 g (1 oz / ¼ cup) raw walnuts; 85 g (3 oz / ½ cup) beluga lentils; 1 tablespoon chopped dill, plus extra to garnish; 1 small shallot, finely diced; ½ tablespoon maple syrup; 60 ml (2 fl oz / ¼ cup) olive oil

Preparation info

Serves
4–6
as a sharing dish

Difficulty
Easy

Appears in

Happy Vegan Food

By Bettina Campolucci Bordi

Published 2022

About

You can’t deny yourself a good potato – fact! Especially if it is a potato salad that has the added goodness of nuts, lentils and greens. You simply can’t go wrong.

Ingredients

85 g (3 oz / ½ cup) beluga lentils
600

Side dish
Vegan
Gluten-free

Method

Cook the lentils following the packet instructions. Drain and set aside.

Next boil the potatoes in a big saucepan with a pinch of salt. Drain and set aside.

Dressing

In a bowl, combine all the dressing ingredients, giving everything a good stir so that all the ingredients are properly incorporated. Then add the potatoes and beluga lentils an