Red Potato and Lentil Salad

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"A twist on potato salad."
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Ingredients

55 m servings 192 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

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