Fingerling Potato & Lentil Salad

This Fingerling Potato & Lentil Salad is the perfect any-time-of-year salad! Crispy roasted potatoes, chilled lentils, marinated kale, creamy avocado and a lemon chive dressing that is bright & fresh. This is the salad you will want to serve at all of your parties. It is filling, delicious and fresh!

Step One: Make the Potatoes

The potatoes are one of the tastiest parts of this salad recipe! They are garlicky, crispy and delicious!

To start, we will parboil the potatoes. Basically, we’ll boil them for a short amount of time so they will take less time to cook in the oven.

Add the potatoes to a stock pot and cover with water. Place on the stove and bring to a boil. Once boiling, cook for 5 minutes. Drain the potatoes and let them cool for a couple minutes.

Cut any of the larger potatoes in half lengthwise – leave the smaller ones intact. Place them on the prepared baking sheet with the oil and dry seasonings. Toss to coat and place in the oven for 25 minutes, flipping after 15 minutes. Remove from the oven and allow to cool slightly.

Step Two: Make the Dressing

This dressing is tangy and delicious! It has simple ingredients but so much flavor!

Here is what you need:

• olive oil
• dijon mustard
• red wine vinegar 
• garlic
• chives
• lemon juice
• pepper

Add all of the dressing ingredients to a bowl and mix to combine – it might taste extra tart, but try to avoid adjusting the flavors, once tossed with everything it will mellow out.

Step Three: Assemble & Serve

While the potatoes are cooking, add the lentils, kale and dressing to a large bowl and toss to combine. Place in the fridge until the potatoes are ready.

Add the potatoes, red onion & avocado to the kale/lentils and gently toss. Taste and adjust the dressing as needed – you can add more lemon juice, olive oil, salt or pepper.

You can serve this salad at room temperature or chilled. The great part about using kale is that it holds up well in the fridge!