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.
Servings: 2
Calories: 776kcal
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
Calories: 776kcal | Carbohydrates: 53.8g | Protein: 16.4g | Fat: 54.9g | Saturated Fat: 7.5g | Polyunsaturated Fat: 5.8g | Monounsaturated Fat: 39.5g | Sodium: 324.2mg | Potassium: 694.3mg | Fiber: 19.5g | Sugar: 3.3g | Vitamin A: 985.2IU | Vitamin C: 45.9mg | Calcium: 112.8mg | Iron: 6.9mg