This is ridiculously forgiving and delicious in a way one cannot anticipate: we ate it with a poached egg on top (with some truffle salt) and half a baked tortilla each, a crisp texture to go with the softness and tang of the salad. I added kale too — why not? This looks fantastic! I believe Greek yogurt is quite high in calories as well. Deb, I don’t have any parsley but I do have fresh dill – do you think that would be too overpowering? It ends up being salty enough that you don’t need to add any to the finished product. This was so delicious piled on top of leaf lettuce and garden tomatoes and with some crumbled feta! OMG this was delicious! Awesome dinner and even better lunch the next day. Two years ago: Scrambled Egg Toast Also, I was unable to find a sour gherkin so used a spicy dill pickle, McClures for those who are lucky enough to have come across them. Pleassse? I followed the directions and it was dry and tasteless. I am a follower of your kale evolution (even heard you tell of it on an NPR show — I think All Things Considered?). by the level of mayo-phobiness expressed in these comments. You’ll save time, of course, on cooking and cooling. it’s blobby (totally a word) and a weird color. My absolute favorite greek yogurt is Wallaby organic, Whole Foods has it. I will eat this dish warm or cold – everything about it is perfect!! Or is it missing from the recipe? The lamb and tzatziki was fantastic :-). Tried it, and it was fantastic (even though i didn’t have any fresh coriander). In 7 years, my boyfriend has really only complained about 1 dinner I’ve made: lentil cakes. I love tzatziki. I realized that my red wine vinegar had gone south, so I just used balsamic instead. 1 to 2 scallions, thinly sliced I’ve been mostly sitting on my butt since I finished writing it. but, happy to say, i found one we love: spectrum organic mayo in the glass jar (not plastic squeezy things, ick). Thanks Deb!! I don’t bother to scrape out the seedy centre of the cucumber but grate them whole. Said they didn’t even think it was a potato salad. This ended up being a comforting and yet decadent dinner. These knock it out of the ballpark. It’s the weekend between my birthday and my husbands so our kids came home from college. At all. Thanks Deb, your recipes have made it fun and interesting to cook meatless 3 to 4 times per week. Pulled it out next day and warmed slightly in microwave, thinking I’d need more dressing but nope, just perfect. I could eat them for breakfast, lunch and dinner! Especially with a tonne of fresh dill added in, delicious! Liz L — Uh, whoops. Yummm! In fact, my memories of potato salad are of it being bland and under-seasoned — certainly nothing that stands out as being great. I use Diamond brand, which is the lightest, so two teaspoons would be not terribly over-salty. ;). Laughed aloud at the headnote about kale. Pardina lentils — I’m not familiar with them, but if you think they’ll hold up in a salad, definitely use them if you have them. It is Lebanese in origin and a cross between thick Greek yogurt and sour cream. omg! It had too much garlic and my kids thought it was “hot.” I’m trying your version next week. I can’t say that this TOTALLY convinced me to eat some lentils, but it definitely helped sway me, that’s for sure! Made this for lunch to brighten our dreary winter day and it hit the spot! And I use Greek yogurt exclusively – not any other kind of yogurt – and have discovered that we like it enough to use it as a regular sub for sour cream. Also, you’re the best! I used somewhat more lemon, and my garlic was old so I used 3 cloves instead of one, and I added just a tad of cayenne for a hint of kick. The seeds are just as edible as the rest of the cucumber and it’s really wasteful to throw away the entire centre when all that one really needs is to squeeze out the excess fluid. I needed a new dairy recipe for Shavuot & this one fits the bill perfectly! By the way, I mentioned you in my blog designed to help people learn their way around the grand Internet. I’m actually really excited. Just awful!). I adore lentils, and can’t wait to try this :). But here, it works so well. Add any extra ingredients desired. That is genius. Thanks again DEB! Is the 1 cup of lentils dry or cooked – it doesn’t specify. I remember sewing on my daughter’s birth! I made this last night, I couldn’t find lentils, so I just made the potato salad and draped some smoked salmon over it. I feel bad that both your troubles were oversights on my part! Thank you!…..p.s. Thanks so much for the recipe, I am sure I will keep making this for years to come! Such a wonderful idea! And for the lady who was cooking three days before having the baby, good job….carrying out your nesting instincts to the very end. It took everything I had not to eat the entire bowl. But, i have to say that this one looks even more delicious, and it is a lot healthier. Adding the tzatziki element in is a twist I hadn’t though of…. That’s what I do with potato salad that I want as a meal. This was DELICIOUS. And thank you! First published May 24, 2012 on smittenkitchen.com |, Potato Salad with Sherry Mustard Vinaigrette, http://www.youtube.com/watch?v=5ZZAUqFqAnY, https://www.blue-kitchen.com/2014/07/30/make-this-now-kimchi-potato-salad/. We LOVED this! We had it as main with nothing on the side. I had it over the week with seared salmon, grilled chicken, by itself, and I’m going to make a new batch and have it with a Weisswurst this weekend. I know what I will be making real soon. I’m a reformed mayo-phobe, as in I finally realized how delicious it is. So over the years, I have found that horseradish makes a reasonable substitution in most recipes. My cousin used to glop four packets of mayo onto his Chick-fil-A sandwiches and it would ooze out the sides as he would take a bite. More ideas for additions: Crumbled feta, chopped green olives, chopped fresh mint leaves or a minced hot chile. I love that you added the vegan category. I like mayo on my salads but as a key ingredient it’s just off for me. I also used a regular (Claussen) pickle instead of cornichon. I added tree-ripened green olives and I think they were a nice addition. It lasts well too, last Wednesday we were rained off but it was still fine for Friday. your son is adorable! This is brilliant! Fat free yogurt-yuck! and i’m thinking artichokes would make me swoon. Do you think I can try this salad using “pardina” lentils? I made it but forgot to buy sour cream, and used my own home made Greek yogurt which maybe was a bit dry. And the dressing is basil pesto thinned with a bit of white wine vinegar. Wow, I made this salad for dinner this week, and not only has it already lasted me through three lunches, but each time I’m so delighted at how healthy it feels to eat, instead of heavy and mayonnaisey. thanks! I’ll start by saying “Ick.” It is bland. How funny, I’m prepping lentils for a crockpot dinner tomorrow. I just read this recipe out loud to my husband (an unparalleled tzatziki fan) and he practically yelled “OMG! I doubled the tzatziki sauce to eat later with pita. When mixed with yogurt makes for this delicious, thick, tangy sauce. This warm lentil salad is a perfect mid-winter everything — a gorgeous pack-for-work lunch to keep you on this side of your Resolution karma, a perfect side dish to a roast, chops or sausage, and my new favorite thing to break a softly-cooked egg over. For me it’s a must-try! YUM! Even so, I think it could use EVEN MORE dill and garlic. Can’t wait to eat the leftovers tomorrow. Now fixed. I think a week or so later, I did a radio show with Melissa Clark and I asked her about pressure cookers, if she liked them, and she said she’d been testing a few out and found they cooked really unevenly and it got stuck in my head and I become hesitant to invest in one. I am a huge lentil fan and it’s always fun to find other ways to enjoy them. One of my favorite recipes to make and keep in the fridge for quick lunches over a few days. I went on a Smitten Kitchen binger before going into labor, and I don’t even cook all that much. Why have I never thought of this?! but this… this, I guess, is meant to be. This looks really good – I’m a big fan of your cranberry bean salad too! I am not one of those anti lentil people, this looks simply amazing. One of those things that taste exactly the way you picture it, sooooo good! “unhealthy, irresponsible, gluttonous, and nutritionally unbalanced” …It’s like you were describing me. Add lentils, dressing and all but 1 tablespoon parsley and combine. Opted for steaming red-skinned fingerlings and didn’t have any parsley, so skipped it. Hello, from Barcelona! “It’s a simple emulsion of egg yolk and oil!” but nobody listens to me. As always it looks and sounds wonderful – small edit the Bay Leaf is listed twice in the ingredients list. And what texture should it be? deuxmaisons.com. I just made it and this was so tasty. 45 minutes from now! I start out my cooking with only the largest of potatoes, then after several minutes of cooking I add the mediums and finally I add the smalls a few minutes towards the end. 2 tablespoons red wine vinegar The cucumber shown before and after being food-processed is doing a fantastic imitation of zucchini. ), http://www.earthyfeast.com/recipe/roasted-fennel-salad/. 1 3/4 cups Greek yogurt (I used full-fat but I think other fat levels would work) LOVE lentils and potato salad. Looks great. This is also a friend to mayo-phobes, you know who you are. ), Christi — Thanks. Enjoyed your lentil chard soup sans sausage last night. I just made this recipe for, like, the 5th time and it is sooooo good. I mean, for AOC I will get there tomorrow. Thank you for yet another awesome lunch recipe <3. How do you make lentils look so very yummy? Not me. I was never a lentil fan, but your version of the lentil and butternut squash salad is one of the things that converted me to the awesomeness of de Puy! Made the most amazing orange potato salad and it was magnificent!! I wonder of the shallot you use to cook the lentils with is als useable in the salad, or should I use a fresh one? As does this! Other substitute suggestions welcomed! Thanks for another hunger inducing recipe! Great recipe! New thing: As promised in last week’s chat, there’s finally a vegan category on this site. Before you ask, Can you put kale in this too? Sorry, your blog cannot share posts by email. warm lentil and potato salad. I made extra dressing, just because, and recommend doing so – it’s delicious! Yes, I understand that it is just an emulsion of egg yolks and oil, and I think that’s the problem. I was happily surprised with the outcome! I just made a lentil soup and thought how I liked the smooth little shapes. I love a good tzatziki sauce… I feel it goes well with almost everything!!! Post was not sent - check your email addresses! Nothing to say about lentils, but that third picture, of the uncooked pot of ingredients, is STUNNING. I love lentils! Would it be totally gilding the carbohydrate lily to serve this with warm pita wedges alongside? Served with salmon cakes & it was a delicious compliment. In the second to last paragraph you say “remove some of the excess by squeezing” I’m assuming excess liquid because of the watery cukes? sweet potato salad with pepita dressing. That is potato salad. Wow, I like this so much. If you ask us, summer just wouldn’t be summer without potato salad. Have you ever tried beet tzatziki? 2 cups Corn, kernels. Must potato salad always be a mayo assault? Thanks, I don’t remember seeing a lot of gloppy, heavy mayo salads growing up so it doesn’t bother me and I quite like it on a sandwich. Though if you bring slaws into it, you’re def going to be here all night. Made this tonight to accompany the updated oven ribs recipe. If anyone is wondering if this is good with sweet potatoes the answer is YES. I made this tonight and it was perfect! It’s really to taste. Required fields are marked *. Looks like the onions and herbs are suspended in air. I had no idea so many people were so averse to lentils – I’ve always loved them! I’ve only recently gotten over my mayophobia which was brought on by a gross middle school joke. I think I have some of the small, green lentils, too :). OK. When the timer rings, they should be easily pierced with a toothpick or knife. Clean Eating Salad Recipes .. A good weekday lunch. oh i could have a bowl of this on a hot summer afternoon… and trust me its HOT right now in India!!! French green lentils are the end-all-be-all of lentils in my opinion. ooh this is post is giving me all kinds of ideas…this recipe sounds awesome. 1/4 cup olive oil. Not sure why I don’t make them more often. I’ll let you know how it works out. :). Trending back to a more vegan diet, not exactly by choice. We quite enjoyed this unique potato salad. GREAT TIP – Generously salt the cucumber and put in a fine mesh strainer set over a bowl for about 30 minutes. I am looking forward to eating it for lunch all week. They look like tiny Jupiters, it’s so cool. Your recipes are so reliably good it’s just amazing. Four years ago: Intensely Almond Cake + Cranberry Syrup My trick is that Trader Joe’s sells cooked lentils in the refrigerated section and they are perfect for this salad. DEFINITELY making this again! But it’s absolutely divine for good quality tzatziki, and tastes exactly like what I had in Greece. It made so much I thought I would send leftovers home with college kids, but no such luck. Perhaps when I return to Paris and need to lose all the cheese and foie gras and bordeaux weight I’ll give this a try. I know they exist in this great big city of ours, but the French green lentils I bought at Whole Foods weren’t right, and Buon Italia in Chelsea Market (my go-to for Italian ingredients) didn’t have lentils last time I was there, and doesn’t seem to sell them through their website. And as you had suggested, making potato salad more of ‘salad with some binder’ is much easier than i had thought as well. (as was the rosemary flat bread from last night, btw.). I just made this and absolutely loved it. If you think my slaw affliction is bad, let me introduce you to my potato salad habit. Lentils and pickles are both on my top 10 favorite foods list, so this recipe could not be more up my alley! Heidi — I used Fage brand, which is readily available in NYC because it’s made upstate. Southern Living Mag has a recipe for Tzatziki Pasta Salad in this month’s issue….looks equally tasty for all the tzatziki lovers out there…. Perfect for a warm day picnic! This soup seems absolutely wonderful!! then grew up and discovered US commercial/store mayos, plus the piles of goopy salads at every summer gathering and found them to be… revolting. For the non vegan amongst us – this is delicious with flaked smoked mackeral stirred through it. I’d forgotten about that one and agree, it’s unassumingly delicious. It’s entirely ridiculous, I know; I love olive oil, and eggs, and every other ingredient in mayo/aioli, but I have childhood trauma from the smell of commercial mayo and Miracle Whip in jars. I just made this tonight! My husband must have really liked it cuz he promply did the dishes right after he finished his meal :), Hi Deb. This was the perfect cold day dish- yummy, warm, and filling… My baby, three year old, and husband (who “doesn’t love lentils”) all thought it was great too! Proudly powered by WordPress. I had shallots in the fridge and assume it would be just as good without one. I’ve made this a few times and loved it every time. Not even the little black ones? I, too, am a mayo-phobe. My mom sprinkles her potatoes with vinegar while they are still hot. I also forgot to add my standard disclosure about coarse and Kosher salt. This is almost comfort food. I justade the grapefruit olive oil pound cake -twice- due to demand. This salad looks like one of them! Please come check out my blog in Beijing and let me know if you like it! I made the recipe you adapted from Roseanne Cash’s potato salad and it was a huge hit. Adjust seasoning with additional salt and pepper if needed. It’s taking everything I’ve got not to go eat tomorrow’s lunch as well. I didn’t have a tzatziki recipe before, but I do now! You’ll save time, of course, on cooking and cooling.” Don’t you mean the reverse–that potatoes tend to get more water logged when cut, then boiled? However, I thought it tasted fine without it. Thanks for that also.). Mind me asking where it’s from? This recipe is the cure for any haters, however. this looks so good! Also, why did nobody tell me they’d opened a shop in Hell’s Kitchen? But trying the Zoe’s Kitchen vegan, mostly-olive-oil potato salads has set me to try to make some unique versions at home (that aren’t the globby gallon-bucket yellow kind which frequented cookouts of my youth). Any suggestions fo a substitute? Will definitely make it again. I like my fat calories to taste good (butter, hard cheese, whipped cream, nuts, natural peanut butter, sour cream). This is the best thing in the world! Love the tzatziki twist. treasure! I recently am doing vegan 3x a week and I’ve been a long-time visitor to your site. I actually bought them by accident. Add a sliver of shallot between every few slices of potato, if desired. We scooped up the extra tzaziki with chips. I love a lightened potato salad in the summer. Made this tonight and it was delicious! :D. I was looking at the ingredient list thinking “if there was egg and tarragon, it would be my very favorite, gribiche” and your comment about gribiche popped up. There was just an article in Bon Appetit online about how yucky mayo is. Yes, I have made it from scratch. i made this last night and it was ok. like elysse above, it was significantly tastier today. These are the most delicious for salads when they are “new” (I hope you know what I mean…). Deb, you are such an inspiration – I’ll vote for you! I think it’s because what other recipe do we ever grate cucumber for? Wasn’t sure if this blend of flavors would be for me but really love how this came together! There are people who do not love lentils? :). The dressing is perfectly balanced zing of mustard and pickles with the smooth olive oil. Had it on its own with a little wilted chard mixed in for dinner, and my fiancé went nuts for the pickle-y acid-y thing going on (as did I). I bought both cucumber and zucchini at the farm in case you responded in time. Vegans, UNITE!!! Though, I think in those the dressing is heated, too? Another delicious recipe. ;). Correction, I 1.5x the recipe. I’m so excited to try this! Is this a good potato salad to make ahead for guests? Is there a missing word in the 2nd para, 2nd sentence? avocado – check! Not wanting to go out for extra ingredients, I skipped the capers and red onions (although I’m sure they would both be fabulous additions). I was so tempted to eat the dressing by itself with some tortilla chips (didn’t have any Pita bread), but I resisted. I still add about a spoonful of mayo because it plays so well with others. Meanwhile, cook potatoes: In a separate saucepan, cover potatoes with 1 to 2 inches cold water. The only thing is that I never know when the lentils are properly cooked, or even, how they should be cooked. The only place I have ever found French lentils is in the bulk bins at Whole Foods. Loved it – thank you for the recipe! I confess to being part of the mayonnaise haters club, but I LOVE potatoes. It’s mostly salad, with early vegetables like asparagus, radishes, and sugar snaps but it’s also got a few potatoes in there and a sharp Dijon vinaigrette. <3. And also because I already had all the ingredients, except fresh thyme (I used dried) and cornichons (I used dill pickles). I made this exactly as written and it was utterly divine. This sounds delicious, but I really dislike thyme. Chopping, steaming, and briefly freezing the potatoes worked great, but I was underwhelmed by the yogurt sauce.. it just didn’t have enough flavor for my family. Why can’t I like mayo? I just made my first batch of this for lunch, with the intention of eating the leftovers this week. Yum! You mention in the first paragraph that “the entire salad zings with lemon juice” but I must be missing it as I don’t see you mention it in the ingredients/directions. It’s labneh in Arab groceries. Another of my favourites is the Sweet Potato Miso Bowl: I will put that dressing on anything. You might want to check out the comment guidelines before chiming in. I love tzatziki and can eat it with a spoon. Thank you for sharing this with your public! It is the best of the other “Greek” brands. I think this would be elevated further (and bump up the satiety) by folding in some shards of hot-smoked salmon, or laying over slithers of cold-smoked salmon: balances out those carbs. Maybe I should change my ways? It tasted great! this is amazing…just made it for tonight’s dinner. Organic heirloom potatoes – quite, purple, red, yellow – make carbs a virtue. In the meantime for us mayo lovers do you have a homemade mayonaise recipe you’d be willing to share? In response to Alyssa on Russian snacks (I’m living in the FSU these days)- there’s a whole category of food to be eaten with beer- закуски к пиву- ranging from black bread fried in oil and garlic to smoked or salted fish with onion and pickled mushrooms. This is very slavic of you and reminds me of a dish that my mom used to make, that my grams had made for my gramps who was from the former Yugoslavia. New here? This salad made me a hero this weekend. Deb, sometimes I think you read my mind. :), I love lentils, I really do. Here in Aus I don’t think I’ll be waiting for winter – thank you. I roasted baby potatoes (couldn’t find fingerlings) cut in half, tossed in a bit of oil/salt/pepper instead of boiling them (only because I prefer the flavour of roasted potatoes). Found the french lentils at my local grocery store even! Thanks for sharing this unique version of classic potato salad. I made this last night (as promised in the above comment), substituting yams that needed to be used and horse gram (http://en.wikipedia.org/wiki/Horse_gram) a crazy new legume I picked up at the Indian market this weekend. Washington State even has a lentil festival, we are so blessed! Count me in the group of people who have had a lifelong aversion to potato salad! Bravo – this looks great! If its cooked, how much is that dry to start with? (Or, if they fear there’s mayo in there! Potatoes took longer to cook, almost ten min longer but this salad is so totally worth the minor effort involved. Just a bit, but I find it gives depth to a simple salad. Im a new blogger but have read your posts for quite some time and am really inspired by your photographs and recipes! Fortunately, there are entries in the potato salad archives for times just like these. But ok, I trust you, Deb, and I will make this. I am currently eating a warm lentil and sweet potato salad with a maple-mustard vinaigrette, and it’s so homey and comforting. I have been on a split pea soup and pinto gris kick! It’s one of those recipes that just sounds so right, and you wonder, “why didn’t I think of that.”. Turns out he still doesn’t love potato salad, but will eat it like this. It was a hit at our 4th of July BBQ! Thanks so much. Perfect timing: my mom and I were just discussing potato salad last week! What kind of lentils were you using? And classic potato salad just begs me to dunk it in bbq sauce. Also, would there be harm in cooking the potatoes and lentils in the same pot if I were to be able to time the addition of the potatoes so that they both come out the proper tenderness? Basic cooking skills ), so two teaspoons would be delicious in a potato salad isn ’ even. Just lovely, bacon or ham, peas and chives ( plus any other herbs you think would good... 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