Warm Lentil Potato Salad

This dish is the perfect equation: lentils + potatoes = hearty + light.

1 cup cooked French lentils
1 cup cooked organic golden potatoes
Bunch of fresh parsley, chopped

3 tablespoons olive oil
1 tablespoon white balsamic vinegar
S and P

Cook the lentils.  Cut the potatoes into pieces and boil until fork tender.  Chop the parsley.

Whisk the dressing ingredients together in a big bowl.

Drain and pour the potatoes, lentils and chopped parsley into the dressing bowl.  Toss and eat immediately.  Enjoy!

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