Roasted Potato Salad with French Lentils and Spring Vegetables

This Roasted Potato Salad with French Lentils and Spring Vegetables is a hearty and tasty salad that can be served any time of year. It has a zesty Dijon vinaigrette that coats roasted potatoes that are crispy, French lentils that are soft, and a mix of fresh spring vegetables.

Ingredients:

• 1 1/2 pounds small potatoes, halved
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 cup French green lentils
• 2 1/2 cups water
• 1 cup fresh or frozen green peas
• 1 cup chopped asparagus spears
• 1/2 cup thinly sliced radishes
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh chives
• For the dressing:
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and black pepper to taste

Instructions:

Preheat the oven to 400F 200C

Toss the halved potatoes with 2 tablespoons of olive oil, salt, and black pepper on a baking sheet

Roast in the preheated oven for 25-30 minutes, or until the potatoes are tender and golden brown

Remove from the oven and let them cool slightly

In a medium saucepan, combine the French green lentils and 2 1/2 cups of water

Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape

Drain any excess water

In a large mixing bowl, combine the roasted potatoes, cooked lentils, green peas, chopped asparagus, sliced radishes, parsley, mint, and chives

In a small bowl, whisk together the dressing Prep Time: 20 minutes