In need of a crowd-pleasing lunch recipe?
Here is my really simple and delicious lentil and potato salad.
Great to serve if you have lots of friends round for a light lunch. And yes, you might think that lentils are not everyone’s favourite but hey, you will be surprised. Lentils give such a nice texture and yummy flavour that everybody will enjoy.
Lentil and potato salad
500-600 g baby potatoes
200 g green lentils
4-5 spring onions, chopped, including green parts
for the dressing:
4-5 tbsp mayonnaise
1 garlic clove, minced
2 tbsp white vine vinegar
2 tbsp olive oil
1-2 tsp sugar
2 tbsp milk or natural yoghurt
Cook baby potatoes in salted water for 10-15 minutes, till soft. Drain well and chill. Then cut into bite size chunks and transfer to a large bowl.
Place lentils in a medium-size pan and cook according to package instruction. When soft (but not mushy), drain and add to the bowl with potatoes.
Add salt, pepper and half of a chopped spring onions.
Make the dressing: in a bowl or jug place all dressing ingredients and mix well.
Add 3/4 of a dressing to the salad.
Gently mix together and garnish with rest of a spring onions. Serve immediately, adding more dressing if needed.
Voila all ready!