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Red Potato and Lentil Salad

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"A twist on potato salad."
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Ingredients

55 m servings 192 cals
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Toss potatoes, 1 tablespoon olive oil, and salt together in a 9x13-inch baking dish until coated.
  3. Bake until the potatoes are easily pierced with a fork, about 35 minutes.
  4. Meanwhile, bring lentils, water, and salt to a boil in a saucepan. Reduce heat to medium-low and simmer until lentils are tender, about 20 minutes. Drain. Combine potatoes, lentils, red bell pepper, and green onions in a large bowl.
  5. Whisk yogurt, Dijon mustard, cider vinegar, 2 tablespoons olive oil, and turbinado sugar together; drizzle over potato mixture and toss to combine. Season with salt and black pepper.

Nutrition Facts


Per Serving: 192 calories; 5.6 g fat; 29.9 g carbohydrates; 6.1 g protein; < 1 mg cholesterol; 160 mg sodium. Full nutrition

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