Looking for a dish that’s both hearty and refreshing? Dive into the vibrant flavors of our Roasted New Potato Salad with Lentils Herb Dressing! This delightful European-inspired recipe combines crispy roasted potatoes with protein-packed lentils, all drizzled in a zesty herb dressing that will make your taste buds dance. Perfect for a light lunch or as a stunning side dish at your next gathering, this salad is not only easy to prepare but also a feast for the eyes. Don’t miss out on this culinary gem that promises to elevate your dining experience!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: European
Serves: 4 servings
Ingredients
- 1.5 pounds new potatoes, halved
- 1 cup cooked lentils
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the new potatoes thoroughly and pat them dry with a clean kitchen towel. Cut the potatoes in half, ensuring they are roughly similar in size for even roasting.
- Toss the halved potatoes in 2 tablespoons of olive oil, and season generously with salt and freshly ground black pepper. Spread them cut-side down on the prepared baking sheet in a single layer.
- Roast the potatoes in the preheated oven for 25-30 minutes, turning them halfway through cooking. They should be golden brown and crispy on the outside, and tender when pierced with a fork.
- While the potatoes are roasting, prepare the herb dressing. In a small bowl, whisk together the remaining olive oil, lemon juice, chopped parsley, and chives. Season with salt and pepper to taste.
- If your lentils are not already cooked, prepare them according to package instructions. Drain and let them cool slightly.
- Once the potatoes are roasted, remove them from the oven and let cool for 5 minutes.
- In a large serving bowl, gently combine the roasted potatoes, cooked lentils, and prepared herb dressing. Toss carefully to ensure even coating.
- Taste and adjust seasoning with additional salt and pepper if needed. Garnish with extra fresh herbs if desired.
- Serve warm or at room temperature as a delightful side dish or light main course.
Tips
- Choose the Right Potatoes: Opt for small, firm new potatoes for the best texture. Their natural sweetness enhances the overall flavor of the salad.
- Uniform Size: When halving the potatoes, try to keep the pieces similar in size. This ensures they roast evenly and achieve that perfect golden-brown crispiness.
- Herb Variations: Feel free to experiment with different herbs in the dressing. Fresh dill or basil can add a unique twist to the flavor profile.
- Lentils: If you’re short on time, canned lentils can be a great shortcut. Just rinse and drain them before adding to the salad.
- Serving Temperature: This salad can be served warm or at room temperature, making it a versatile option for any occasion.
- Make Ahead: You can roast the potatoes and prepare the dressing in advance. Just combine everything right before serving for the best taste and texture.
- Garnish: Add a sprinkle of feta cheese or toasted nuts on top for an extra layer of flavor and a delightful crunch.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 8g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
