Wicked Potato Salad with Dill

You can’t deny yourself a good potato – fact! Especially if it is a potato salad that has the added goodness of nuts, lentils and greens. You simply can’t go wrong.

Ingredients

• 85 g (3 oz / 1/2 cup) beluga lentils

• 600 g (1 lb 5 oz) baby potatoes

For the dressing

• 60 ml (2 fl oz / 1/4 cup) olive oil

• 2 tablespoons apple cider vinegar

• 1 small shallot, finely diced

• 1 tablespoon chopped dill, plus extra to garnish

• 1/2 tablespoon strong mustard (I love a good Dijon)

• 1/2 tablespoon maple syrup

• 1 tablespoon chopped capers

• 1 green apple, cored and finely diced

• pink Himalayan salt and black

• pepper, to taste

To serve

• handful of watercress

• handful of baby spinach

• 30 g (1 oz / 1/4 cup) raw walnuts

Happy Food by Bettina Campolucci Bordi

Directions

Cook the lentils following the packet instructions. Drain and set aside.

Next boil the potatoes in a big saucepan with a pinch of salt. Drain and set aside.

Dressing:

In a bowl, combine all the dressing ingredients, giving everything a good stir so that all the ingredients are properly incorporated. Then add the potatoes and beluga lentils and give it a stir.

Add the watercress, baby spinach, extra dill and walnuts just before serving so that they don’t get too soggy from the dressing. Serve immediately.

Tip: I always find that this salad tastes so much better the day after it has been made because that way the ingredients have had time to marry. Just make sure you leave the leafy bits out until you are ready to serve.