Warm Waiporoporo Potato Salad with Crispy Lentils
This potato salad is tossed with a vinaigrette and topped with crispy lentils and fresh herbs, for the perfect summer side dish. The Waiporoporo potato is a traditional Maori variety that is great tasting and full of flavour. It’s delicious boiled or roasted and well suited for salads.
Ingredients
- Roast Potatoes
1kg Waiporoporo potatoes, cut into large chunks - Chantal Organics Extra Virgin Olive Oil
- Salt and pepper to taste
- Crispy Lentils
- 1 can Chantal Organics Lentils
- Chantal Organics Extra Virgin Olive Oil
- Salt and pepper to taste
- Vinaigrette
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 2 Tbsp Chantal Organics Apple Cider Vinegar
- ¼ cup Chantal Organics Extra Virgin Olive Oil
- Salt and pepper to taste
- Salad
- 3 cups spinach leaves
- A large handful of fresh parsley and chives, roughly chopped
instructions
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Step 1.
To roast the potatoes: Preheat your oven to 200°C fan bake. Place the potatoes on a large lined baking tray and drizzle with extra virgin olive oil. Season with salt and pepper and toss to coat. Bake for 30-35 minutes or until tender and golden brown.
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Step 2.
To make the crispy lentils: Place the lentils on a large baking tray and drizzle with olive oil. Season with salt and pepper and toss to coat. Spread out evenly on the tray and bake for 15-20 minutes or until crispy, tossing halfway through.
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Step 3.
To make the vinaigrette: In a medium bowl, whisk together mustard, garlic and apple cider vinegar. While whisking, slowly stream in the extra virgin olive oil. Season to taste.
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Step 4.
In a large bowl, toss the roast potatoes with the spinach and vinaigrette until well combined. Transfer to a serving platter or plate.
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Tip
Give this recipe a go with your favourite variety of waxy potatoes, you can even throw in a medley for a fun twist.
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Chantal Organics Products used
