A salad for every season – Potato Salad With Lentils, Baby Spinach and Walnuts Drizzled With Yoghurt and Mustard Dressing
POTATO SALAD WITH LENTILS, BABY SPINACH AND WALNUTS DRIZZLED WITH YOGHURT AND MUSTARD DRESSING
1000 g/ 2,2 lb potatoes, un-peeled if the skin is thin
250 g/ 0,55 lb cooked lentils
1 small onion, finely chopped
125 g/ 0,3 lb fresh baby spinach leaves
a handful of walnuts, crushed or roughly chopped
4 tblsp natural yoghurt
2 tblsp water
2 tblsp Dijon mustard
0,5-1 tblsp mild vinegar
6-8 tblsp extra-virgin olive oil
Boil the potatoes, cut them into pieces and put these in a bowl. Add lentils and chopped onions and mix.
Whisk the ingredients for the dressing until mixed well.
Now add baby spinach to the salad, drizzle the dressing over and toss/stir it all until everything is well distributed. Sprinkle walnuts over and serve!