Sunday, August 31, 2014

Golden Potato Salad with Dill Vinaigrette

Dill is my favorite herb. It's fresh and clean and reminiscent of spring. According to the website, World's Healthiest Foods ( it has a myriad of health benefits which include being a great source of calcium, iron, manganese, and magnesium. 

Golden Potato Salad with Dill Vinaigrette 

Dill Vinaigrette
2 TBL apple cider vinegar (I like Braggs)
1/4 cup olive oil
2 TBL caper berries finely chopped
1 TBL caper berry brine
2 tsp minced garlic (2 cloves)
1 tsp Dijon mustard
2 TBL fresh parsley finely chopped
1/4 cup fresh dill finely chopped
Salt and pepper to taste

Salad ingredients
6 cups Yukon gold potatoes chopped to 1/2 dice
3/4 cup dry French lentils
1 bay leaf
1/2 chopped roasted red pepper

Put the French green lentils in a pot with 1 1/2 cups water and the bay leaf. Cook 18-22 minutes until tender. Rinse with cold water, remove bay leaf, and allow to drain. Steam the Yukon gold potatoes for 15 minutes. Rinse with cold water. Allow to drain.

Mix all vinaigrette ingredients in a large bowl. Add red pepper, potatoes, and lentils and toss well to coat.

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