Simple Potato and Lentil Salad with Tomatoes

Potato and lentil salad with tomatoes, scallions, and oregano in a white bowl.

Simple Potato and Lentil Salad with Tomatoes

The lentils and potatoes make this a filling dish and it's lightened with fresh cherry tomatoes and a bright vinaigrette. But the secret to this recipe is the fresh oregano. The nutrition information is for having this dish as a main dinner entree.

Course Vegetarian entree

Cuisine Any

Keyword potato and lentil salad

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 776kcal

Author Susan Pridmore

Ingredients

Lentil and Potato Salad

½ cup French lentils or 1 ¼ cups cooked lentils
8 ounces baby yellow potatoes see the Ingredient Notes in the post
½ cup halved cherry tomatoes
¼ cup sliced scallions
¼ cup chopped Italian parsley
1 tablespoon chopped fresh oregano leaves or more, to taste

Vinaigrette

½ cup sherry wine vinegar
¼ teaspoon Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup extra-virgin olive oil

Instructions

Lentil Potato Salad

Cook the lentils according to the package directions, or check out this post on how to cook lentils.
Bring a pot of well-salted water to a boil and add the potatoes. If you use small baby potatoes, there's no need to peel or cut them up.
Reduce the heat to a simmer and cook for about 10 minutes or until the potatoes are tender. Drain and cool.
Toss the sliced scallions, tomatoes, parsley, and oregano together in a large bowl. Add the lentils and potatoes and toss with half of the vinaigrette.
Let the vinaigrette soak in for a few minutes, and add the rest (or as much as you want).

Vinaigrette

Whisk together the vinegar, mustard, salt, and pepper in a small bowl. Whisk in the oil.

Nutrition