April 6, 2005
Potato Salad with Lentils and Green Olives / Salad of Sweet Peas
Warm, creamy potato salad is filling enough to play center stage in a casual weeknight dinner. A crisp sweet-pea salad complements the potatoes in taste, texture, and color. I love dinners like this because you can share stories of the day over a glass of wine with only one pot to tend to (and clean up), while preparing a few simple ingredients as the potatoes boil. The day is longer now, meaning you want to get outside and enjoy it ... and nature is cooperating nicely, offering up loads of fresh ingredients that don't need a lot of prep or cooking time. That leaves time for a bike ride, doing a bit of digging in the garden, relaxing in the biergarten (or anywhere!), or schlepping your laptop out onto the terrace to blog in the sun.
Potato Salad with Lentils and Green Olives
I used leftover (cooked) French green lentils to give this potato salad spice and texture. If you don't have any green lentils on hand you can substitute another type of lentil, split peas or black-eyed peas.
Green olives, marinated in olive oil, garlic, and herbs, add an extra kick but plain green would also work. Depending upon how strong your olives are, increase or decrease your "handful". They shouldn't overpower but you want to taste them in there!
Ingredients:
10 red-skinned potatoes;
Handful (5-7) pitted green olives, chopped;
1/2 cup green lentils;
1 tbsp Dijon mustard;
1 shallot, diced;
1/4 cup plain yogurt;
1 tbsp Dijon mustard;
Juice of one lemon;
Lug of good olive oil;
Handful fresh marjoram (or 1/2 tsp dried);
Salt and Pepper to taste
Method:
Cut potatoes into 2 or 3 pieces; place in cold, salted water and bring to a boil. Boil until tender, about 10 - 15 minutes.
Meanwhile, combine all the ingredients except the olive oil in a bowl and allow the flavors to meld. When the potatoes are done, drain them well and allow to cool for about 5 minutes. Then, add them to the bowl and toss gently. Adjust seasoning and add a lug of olive oil. Toss and serve.
Serves 2.
Salad of Sweet Peas
Simplicity.
Ingredients:
2 tbsp extra-virgin olive oil;
Juice from half a lemon;
250 grams Sweet-Peas (Mange Tout);
1 shallot, diced;
1 tsp Dijon;
Handful fresh mint, basil or parsely, chopped;
2 cups boiling water;
Salt and Pepper to taste
Method:
Place sweet peas in a bowl. Pour boiling water over and cover for 5 minutes. Drain.
Whisk remaining ingredients in a bowl, add the sweet peas, toss. Let stand for 5 - 10 minutes. Adjust seasoning.
Serves 2.
