Simple Potato Salad with Lentils, Sugar Snaps and Basil

För recept på svenska, klicka här: Enkel potatissallad med linser, salladsärtor och basilika

Potato salads of different kinds replace soups and stews as our “clear out the fridge” meals in the summer. More or less anything can go in there, and it turns out a nutritious and delicious dish every time with some simple add-ins and flavorings. This version here is as simple as can be (although substitutions are of course encouraged) and comes together in just a little longer than the boiling time for the potatoes themselves.

We were so excited when stumbling upon Nordisk Råvara, a Swedish company working to sell and promote Swedish-grown legumes (as well as quinoa) that have been farmed consciously and with great care for the environment. The lentils we used for the recipe below are called Puy/French lentils, and this is one of our favorite legumes all categories. Finding out that we could by responsibly AND Swedish-grown Puy lentils made us so happy, and we couldn’t have been happier with the product. These words of praise are not the result of any sort of collaboration, but instead just our way of supporting another business we believe is on to something awesome.

… and back to the salad in question. We like to serve it with some sort of veggie patties on the side, such as these Yellow Pea Patties with Parsley or these Zucchini Patties. But considering that the recipe includes both potatoes, veggies and lentils, you could also go crazy and have it work as a full meal – look at that. Hope you’ll like it!

. But considering that the recipe includes both potatoes, veggies and lentils, you could also go crazy and have it work as a full meal – look at that. Hope you’ll like it!

Serves 6

Potato Salad

1 kg potatoes, scrubbed clean
250 g (~2 3/4 dl) green, black or Puy lentils, rinsed
300 g sugar snap peas, halved
100 g green onion tops (from ~4 onions), or scallions, sliced thin
2 medium carrots (~185 g), sliced into coins

Dressing

1 1/2 dl basil, packed
1 dl mayonnaise of your choice
1/2 dl yogurt of your choice
1 tsp salt
Black pepper

  1. Boil potatoes in lightly salted water until just about done (check often with a fork). Pour out the water and set aside to cool.
  2. In the meantime, cook the lentils according to package instructions. Consistency should be firm, not mushy. Drain if necessary and set aside.
  3. In a large bowl, place sugar snaps, onion tops and carrots. Cut the potatoes into quarters (unless very big, then go smaller) and add in, as well as the lentils. Stir together.
  4. Place basil, mayonnaise and yogurt in a bowl and blend until completely smooth with the help of a hand mixer. Season to taste.
  5. Pour the dressing over the salad and mix well with a large spoon. Serve right away or refrigerate for later.

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