red-potato-and-lentil-salad

Red Potato and Lentil Salad

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  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
MSTRECKE
Recipe by  MSTRECKE

“A twist on potato salad.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Toss potatoes, 1 tablespoon olive oil, and salt together in a 9x13-inch baking dish until coated.
  3. Bake until the potatoes are easily pierced with a fork, about 35 minutes.
  4. Meanwhile, bring lentils, water, and salt to a boil in a saucepan. Reduce heat to medium-low and simmer until lentils are tender, about 20 minutes. Drain. Combine potatoes, lentils, red bell pepper, and green onions in a large bowl.
  5. Whisk yogurt, Dijon mustard, cider vinegar, 2 tablespoons olive oil, and turbinado sugar together; drizzle over potato mixture and toss to combine. Season with salt and black pepper.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 192 cal
  • 10%
  • Fat
  • 5.6 g
  • 9%
  • Carbs
  • 29.9 g
  • 10%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

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