Red Potato and Lentil Salad recipe

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Ingredients

2 pounds red potatoes, cut into wedges
1 tablespoon olive oil
salt to taste
½ cup dried lentils
2 cups water
1 cup diced red bell pepper
½ cup sliced green onions
⅓ cup plain low-fat yogurt
3 tablespoons Dijon mustard
3 tablespoons cider vinegar
2 tablespoons olive oil
2 teaspoons turbinado sugar
1 pinch ground black pepper to taste

Nutrition Info

192.1 calories
carbohydrate: 29.9 g
cholesterol: 0.6 mg
fat: 5.6 g
fiber: 6.2 g
protein: 6.1 g
saturatedFat: 0.9 g
servingSize: -
sodium: 159.7 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).

  2. Toss potatoes, 1 tablespoon olive oil, and salt together in a 9x13-inch baking dish until coated.

  3. Bake until the potatoes are easily pierced with a fork, about 35 minutes.

  4. Meanwhile, bring lentils, water, and salt to a boil in a saucepan. Reduce heat to medium-low and simmer until lentils are tender, about 20 minutes. Drain. Combine potatoes, lentils, red bell pepper, and green onions in a large bowl.

  5. Whisk yogurt, Dijon mustard, cider vinegar, 2 tablespoons olive oil, and turbinado sugar together, drizzle over potato mixture and toss to combine. Season with salt and black pepper.

Recipe Yield

8 servings

Recipe Note

A twist on potato salad.

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