Idaho® Potato and Lentil Salad

Idaho® Potato and Lentil Salad

Betsy Haley
Food Blogger
Betsy Life

Yield: 4

A light dinner or lunch perfect for hot summer days.


For the dressing


  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.