A mash up between the French and American style potato salads. Marinating the par cooked potatoes increases their flavour and the grilling adds pretty grill marks. A creamy mustard dill dressing can be spread on the bottom of the plate to keep the salad looking elegant. Lentils are my go-to when I want to add a protein to a salad to turn it into a main dish event. You can use any type of lentils – Puy lentils are my favourite, if you can find them.

Recipe

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Grilled Potato and Lentil Salad

Using the French Potato salad technique of marinating the potatoes, combined with a creamy mustard dill sauce.

Ingredients

Potatoes

3/4 cup cooked green lentils
6 medium red skinned potatoes (sliced about 1/4 to 1/3" thick)
1/3 cup white wine
1/3 cup vegetable broth
1 shallot minced

Mustard Dill Dressing

1/2 cup greek yogurt
1 tsp red wine vinegar
1 tsp honey
1 Tbsp Whole grain mustard
1 Tbsp Dijon mustard
salt and pepper

Salad

pea sprouts
cucumber (sliced thinly)
capers
green olives
fresh dill

Instructions

Par cook sliced potatoes for 5 to 8 minutes in a large pot of water over medium heat.
Drain potatoes and place in a bowl or baking dish.
Warm the broth and stir in the wine, shallots, salt and pepper.
Cover the potatoes with half of the warm marinade and let them soak up the liquid for at least 30 min, but up to 2 hours.
Cover the lentils with the remaining marinade and let sit to cool.
Drain potatoes and use oiled grill pan to grill cooled potato slices.
Stir together the dressing ingredients.
To plate, spoon several Tbsp of dressing on the bottom of each plate. Add pea sprouts, grilled potatoes, dill, capers, olives, cucumbers (based on taste preferences) and drained lentils.