Idaho® Potato and Lentil Salad

A light dinner or lunch perfect for hot summer days.

Ingredients:

  • 1 1/2 pounds red Idaho® potatoes
  • 1 cup sugar snap peas
  • 1 cup cooked green lentils
  • 1 bunch radishes, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh chives, chopped

For the dressing

  • 1/2 teaspoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 4 tablespoons extra virgin olive oil
  • salt and pepper

Directions:

  1. Scrub the potatoes. Place potatoes whole in a large saucepan. Cover with water and bring to a boil. Lower heat and simmer until tender, 12-15 minutes. Drain and cool.  
  2. Thinly slice the snap peas. In a large bowl combine peas, lentils, and radishes. Cut the potatoes in half and add them to the bowl.  Stir in parsley and chives.
  3. Whisk together all dressing ingredients in a small bowl. Pour over potato mixture and toss until evenly coated. Chill and serve cold over a bed of salad greens.
Print Recipe

Yield: 4

Source:
Betsy Haley
Food Blogger
Betsy Life

Share this Recipe

You Might Also Like

CopyCat Slow Cooker Zuppa Toscana

CopyCat Slow Cooker Zuppa Toscana

Coconut Lime Potatoes Anna

Coconut Lime Potatoes Anna

Curry Coconut Corvina with Idaho® Potatoes

Curry Coconut Corvina with Idaho® Potatoes