Tangy Fingerling Potato Salad with Beluga Lentils, Dill, and Cornichons
A delicious twist on a summer favourite.
By Erin Henderson
To be fair, this salad is one I eat all year round. It pairs beautifully with roast chicken and pork, and holds its own as a substantial vegetarian main.
But, summer is when potato salad really steps into the lime light, and this is a terrific option for travelling, as, unlike the mayo-based potato salads, there’s nothing in here that’s in the danger zone of going off.
For your backyard barbecues and dockside dining, this make-ahead salad is a delicious pairing for burgers and steaks in the deep summer when it’s just too hot to even consider standing over a pot of hot oil to make French fries.
Fingerling Potato Salad with Beluga Lentils, Dill, and Cornichons
This salad will easily last a few days in the fridge which makes it super convenient when having friends over. Bring it out of the fridge about 30 minutes before serving so the dressing can liquify and the cold edge of the fridge is taken off. You may even want to add a fresh splash of dressing.
Makes: about 6 cups, or 1 ½ litres of salad
Chef level: Easy
Ingredients:
Salad:
- 680g Fingerling potatoes, sliced in half, length-wise
- 1 cup Beluga lentils
- ½ cup Shallot, minced
- Lots of dill, roughly chopped
- 3 Tbsp Capers
- ¼ cup Cornichon, sliced
Dressing:
- ¼ cup white wine vinegar
- 2 tsp Kosher salt
- 1 tsp honey
- 1 tsp freshly cracked black pepper
- 1 Tbsp grainy mustard
- ½ cup extra virgin olive oil
How to Make it:
- In a big pot, add the potatoes and cover with cold water by about an inch. Cover the pot and place on a burner set on high to boil. When boiling salt well, remove the lid, lower heat to medium, and cook until a fork just passes through but the potatoes are still firm, about 10-15 minutes.
- Set up a second pot with 4 cups of water to boil, when ready salt well and add lentils cooking, uncovered, until cooked through but still firm to the bite, about 20 minutes.
- Meanwhile, make your dressing: in a clean jar add the white wine vinegar, salt and honey, and set aside to allow honey and salt to dissolve. Prep the rest of your vegetables, and then return to the dressing adding mustard, pepper and oil. Seal the jar and shake vigorously to combine. Test for seasoning and set aside until needed.
- Drain the potatoes and lentils allowing to dry slightly for a few minutes. While still warm, add to a salad bowl and toss with half the dressing to absorb. Add in the shallot through cornichon and toss to combine. Leave at room temperature until needed. (Unless making a day or more in advance. Then place in the fridge – obviously.)
- Before serving, add in the remaining dressing, to taste, and adjust seasoning if needed.
Wine Pairing:
It's worth seeking out an Austrian Grüner Veltliner, a medium-bodied, earthy white wine with snappy acidity. That bright acid will work with the vinaigrette, while the wine's flavours of lentil, celery, pea pod, and citrus will mirror the notes of the salad.
