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Wicked Potato Salad with Dill
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.