Wicked Potato Salad with Dill

Apples and potatoes? Why not?

This recipe brings together an eclectic mix of ingredients into one delicious whole and the magic of the salad is the dressing which incorporates a whole lot of crunch and a piquant sweet and sour dressing.

It’s pretty, too.

The original recipe called for beluga lentils and watercress. I haven’t had either on hand both times that the spirit has moved me to make this salad. I think the belugas would be far prettier than the brown lentils I used and I would encourage you to use them if you can find them. I’ve put an order in with Amazon. I’m going to look for watercress the next time I go to my favorite Asian market, or, at least, buy a bit of the fancy salad mix at the farmer’s market. I think a few leaves with some purple color would enhance the presentation of this dish and watercress (or arugula) would give the salad a little bite.

I hope you enjoy this recipe. Here in the late summer heat wave, a hearty salad is just the right entree for the evening meal. It’s wicked good, in fact.

Wicked Potato Salad with Dill

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Ingredients

For Salad
• 1/2 C. beluga lentils (or brown)
• 1 1/4 lb. baby potatoes
For Dressing
• 1/4 C. olive oil
• 2 T. apple cider vinegar
• 1 small shallot (finely diced)
• 1 T. chopped dill
• 1/2 T. dijon mustard
• 1/2-1 T. maple syrup
• 1 T. chopped capers
• 1 green apple (cored and finely diced)
• 1/2 red apple (cored and finely diced)
• Pink Himalayan salt and black pepper (to taste)
• 1/4 C. golden raisins
To assemble
• Handful baby spinach (stems removed)
• Handful watercress
• 1/4 C. raw walnuts (chopped)

Instructions

1. Cook lentils in boiling water until just done. Ideally you want the lentils to keep their shape in the salad. Drain and set aside.
2. Cook potatoes in boiling water with a pinch of salt. Drain and set aside.
3. To make the dressing, put apple cider vinegar in a large bowl and slowly whisk in the olive oil. Whisk in mustard and maple syrup. Stir in shallot, dill, capers, raisins and apples. Add salt and pepper to taste. Add extra maple syrup (or granulated sugar) if you want the dressing to be a bit more sweet.
4. Gently mix lentils and potatoes into the dressing. Add in the spinach and watercress leaves. Garnish with chopped walnuts.

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https://bluecayenne.com/wicked-potato-salad-with-dill

This recipe is adapted from one that appeared on The Splendid Table site. Here is the link: The Splendid Table.