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October 7, 2012

Warm Lentil and Potato Salad

Warm Lentil and Potato Salad
I found this recipe in this month's Southern Living and decided to try it for our Oktoberfest-themed wine club last night.
I found a very similar recipe online from the Alsace-Lorraine region of France, near Germany.  The lentils were a great addition to a traditional warm German potato salad.  David and I really liked this dish, and I'm sure the boys will too.
I assumed this dish would take longer than it actually did.  I think you could cook and make up the entire dish in less than 30 minutes.
Cook 1/2 c of French green lentils in salted water for 20 minutes, then drain.
Clean red potatoes and halve or quarter them, cooking them in salted water for 15 minutes.  Drain.
Combine the potatoes and lentils in a serving dish.
While the potatoes and lentils are cooking, cook the remaining ingredients in a small skillet.
Cook bacon and crumble it, leaving the oil in the skillet.
Add sliced celery, chopped garlic, and finely chopped shallots and cook for 3 minutes.
Stir in red wine vinegar and Dijon mustard and season with salt and pepper to taste.

Gently stir potatoes, lentils, and dressing and top with chopped fresh parsley just before serving warm.

Really great German potato salad!
Double click to print as a 5x7 recipe card.

Guten Appetit!

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