This lentil and potato salad from smitten kitchen was lovely. Like this one, or this one, or this one, you can't go wrong when you combine perfectly cooked potatoes with something sour. WHY IS SOMETHING SO SIMPLE SO DELICIOUS. The lentils in this recipe make this a hearty dish that's easy to take with you for lunch. The only thing I'd change is I would cut the potatoes smaller so that they stay mixed with lentils.
Lentil and Potato Salad with Shallots
(from smitten kitchen)
2 large shallots, 1 halved, 1 finely diced
4 sprigs of thyme
1 small bay leaf
1 cup dry small green lentils (I used little mung beans)
Salt and pepper
1 pound fingerling potatoes
2 tablespoons red wine vinegar
1 to 2 garlic cloves, minced or smashed to a paste (I use less)
1 tablespoon smooth Dijon mustard
1/4 cup of your favorite olive oil
2 teaspoons capers, rinsed if salted, drained if brined, and roughly chopped
2 tablespoons cornichons or other sour gherkins, roughly chopped
1 to 2 scallions, thinly sliced
1/2 cup chopped flat leaf parsley
Cook lentils: Pick over and rinse lentils. Place them in a small/medium saucepan with the halved shallot, thyme branches, bay leaf, some salt and 4 cups of water. Simmer the lentils over medium heat for 25 to 30 minutes, until firm-tender. Drain (discarding shallot, thyme and bay leaf) and keep warm.
Meanwhile, cook potatoes: In a separate saucepan, cover potatoes with 1 to 2 inches cold water. Set timer for 15 minutes, then bring potatoes to a simmer. When the timer rings, they should be easily pierced with a toothpick or knife. Drain and keep warm.
Make the dressing: Place the chopped shallot and red wine vinegar in the bottom of a small bowl and let sit for 5 minutes. Whisk in minced garlic, dijon, a pinch of salt, a few grinds of black pepper and olive oil. Stir in chopped capers, cornichon and scallions.
Assemble salad: Slice potatoes into 1/2-inch segments (note: I would make them smaller) and place in serving bowl. Add lentils, dressing and all but 1 tablespoon parsley and combine. Adjust seasoning with additional salt and pepper if needed. Scatter salad with remaining parsley.
Eat cold or warm.