Roasted New Potato Salad with Lentils + Herb Dressing
This roasted new potato salad with lentils and a herby dressing is a far cry from standard mayo-filled potato salad - it's very light and a meal in itself with protein-packed lentils and spinach. The herb vinaigrette lifts everything up here, with dill, chives, and a little spicy mustard - perfect for picnics and barbecues.
Course Main Course, Salad
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Servings 4people
Ingredients
Roasted Potato Salad
1kilogramnew potatoes
1tablespoonavocado oil
1teaspoonsea salt
2cupscooked french lentils
2cupsfresh spinach
Herb Dressing
⅓cupextra virgin olive oil
¼cupdillfinely chopped
¼cupchivesfinely chopped
2tablespoonswhite wine vinegar
1teaspoondijon mustard
½teaspoonhoney or maple syrup
½teaspoonsea salt
½teaspoonblack pepper
Instructions
Preheat the oven to 400F/200C and line a baking tray with parchment paper. Scrub the potatoes and cut any larger ones so that they're all roughly the same size. Coat with the avocado oil and salt and roast for 50-60 minutes, or until golden.
To make the dressing, add the dill and herbs to a small bowl or jar. Add the remaining ingredients and stir to combine.
To assemble the salad, place the hot potatoes in a large bowl with the lentils and spinach. Pour the dressing over top and stir until the potatoes are fully coated with dressing and the spinach is wilted. Serve warm or cold. It will keep in the fridge for up to three days.