“A twist on potato salad.” - by MSTRECKE
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Preheat oven to 425 degrees F (220 degrees C).
- Toss potatoes, 1 tablespoon olive oil, and salt together in a 9x13-inch baking dish until coated.
- Bake until the potatoes are easily pierced with a fork, about 35 minutes.
- 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.
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 192 cal
- 10%
- Fat
- 5.6 g
- 9%
- Carbs
- 29.9 g
- 10%
Based on a 2,000 calorie diet
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