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 Yogurt and Mustard Dressing

I’m having a week of relative calm here, at least I am at home and working on bits and ends, photos to add and photos to post produce. This calm or maybe just the long creative pause I have taken here apparently has been good for me because I feel an urge to create dishes for my blog and though this used to be my everyday reality, it feels strange to feel inspiration for blog posts again and actually cook and shoot them, it’s been such a long time since that happened. But I can tell you that it feels good, very good indeed. So I thought I would catch the moment and post one of the recipes I have at hand; it really is a salad for every season, it works when it is hot and it works when it is cold but then I love potatoes and could probably eat them every day if it wasn’t that I am living in Italy where the potato isn’t the general staple food in the way it is in Sweden. Or in Ireland. Or in the Netherlands for that matter, who hasn’t read about the Great Famine or seen The Potatoe Eaters  I wonder? When I eat potatoes it feels like I am wrapping an old favourite shawl around my shoulders but in my stomach and soul if you understand what I mean, potatoes make me feel good. Or better in case I feel bad. And this potato salad made me feel very good indeed, I hope it does the same for you!

Potato Salad With Lentils, Baby Spinach and Walnuts Drizzled With Yogurt and Mustard Dressing

POTATO SALAD WITH LENTILS, BABY SPINACH AND WALNUTS DRIZZLED WITH YOGHURT AND MUSTARD DRESSING
4-6 servings

salad:
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

dressing:
4 tblsp natural yoghurt
2 tblsp water
2 tblsp Dijon mustard
0,5-1 tblsp mild vinegar
salt
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!

Potato Salad With Lentils, Baby Spinach and Walnuts Drizzled With Yogurt and Mustard Dressing

L