1 shallot, diced
2 Tbs red wine vinegar
2 cloves garlic, minced
1 Tbs dijon mustard
salt and pepper
1/4 cup olive oil
2 tsp capers, chopped
2 Tbs cornichons, chopped
1/2 cup fresh parsley, chopped
1 17.6 oz package of cooked lentils
1) Place potatoes in a large pot. Fill with water, ensuring at least an inch of water above the potatoes. Bring to a boil and cook for 5-10 minutes, until the potatoes can be easily pierced with a fork.
2) Meanwhile, in a large bowl, mix shallots and red wine vinegar. Set aside for five minutes.
3) Add to the large bowl: garlic, dijon mustard, dash of salt, few grinds of black pepper and olive oil. Whisk until well blended. Add capers, cornichons, lentils and parsley.
4) Once the potatoes are done, drain and chop them into 1/2-inch pieces. Add to large bowl and mix well. Serve warm.
Review: The original recipe called for cooking lentils with thyme, bay leaf and a shallot in the water. I much prefer to use the precooked lentils found in the produce section of Trader Joe's. It shaves time off of recipes and it's one less pot to clean! This recipe was not like typical potato salads. I found it to be more of a main dish and less of a side dish. It was spicy and had a bit of 'heat' to it. I loooooooove capers and cornichons, which only added to my pleasure. This was wonderfully tasty and fairly easy to make. It will definitely be made again!
Adapted from:
http://smittenkitchen.com/blog/2014/01/warm-lentil-and-potato-salad/
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