Lentil and Potato Salad

Ingredients

• 2 pounds red potatoes
• 1 cup red or yellow lentils
• rinsed (see page 21)
• 1 bunch green onions
• 2 tablespoons Dijon mustard
• 3 tablespoons white wine vinegar
• 1/4 cup olive oil
• Salt and pepper

Instructions

1. Place the potatoes in a pot with salted water to cover and cook over medium heat for 20 to 25 minutes, or until tender.
2. Drain off the water and as soon as the potatoes are cool enough to handle, cut them into 1-inch pieces.
3. Place the lentils in a saucepan and add enough water to cover them by about 2 inches.
4. Cook over medium heat for 25 to 30 minutes, or until the lentils are barely soft.
5. Drain in a sieve.
6. Trim the green onions, discarding the ends, and cut the white and about 1 inch of the green part into thin slices.
7. Combine the mustard, vinegar, olive oil, and green onions in a large bowl and stir well.
8. Gently stir in the potatoes and lentils and season with salt and pepper.
9. Serve warm or refrigerate and serve chilled.
10. There are many different types of lentils, but the most common are French green, brown, and yellow.
11. French green lentils have a peppery taste, are the most delicate, and hold their shape well, but they take longer to cook than other lentils.
12. The milder brown lentils and the nutty yellow lentils can hold their shape, but only if they arent overcooked, which makes them mushy.
13. This recipe would be good with any of these lentils.
14. We chose the yellow simply because we like how they look with the potatoes.