Fingerling potato salad with mustard

I finally started being a bit more organized: I plan our meals for the next 3 days, I purchase all the ingredients I need for those recipes, I also discovered a good and cheaper grocery store, I frequently check which foods I can buy from a conventional agriculture and which are almost mandatory to be eaten from organic production. Moving 6.000 miles far, in a new Continent is such a change! Everything is different, you can find nothing you used to buy/eat/drink in your mother country, beyond traditions, crosswalks, supermarkets, traffic lights and so on.

By the way, I prepared this salad maybe 2-3 weeks ago – minus lentils – for L., since I had some potatoes and a 1/2 red cabbage in the fridge, leftovers from other recipes. It came pretty well and I decided to make it again, adding lentils for a little protein hike, for a dinner + an office lunch.


You can store this salad in the fridge up to 3 days.

[for 2 servings]

340 g fingerling potatoes
50 g little lentils – I used little French green ones, but black lentils would be great too
1 tsp apple cider vinegar
1/4 red cabbage – about 150 g
1 garlic clove
1 tbsp brown mustard
1/4 cup extra-virgin olive oil
1 pinch salt + extra for boiling potatoes and lentils
1 pinch black pepper

Bring to boil a little pot of water. With a vegetable brush, wash the potatoes under running water, cut them in half lengthwise and put them in a bigger pot; cover them with abundant water, add a pinch of salt and bring to boil. When the little pot of water starts to boil, add lentils, a pinch of salt and cook following the time indicated on the package – I boil them for 20 minutes and they were just perfect.

In the meantime finely slice the cabbage and put it in a mixing bowl. In a little bowl mix grated garlic clove, mustard, oil, salt, and pepper. Drain lentils, rinse with cold water and set aside; drain potatoes, put them again in the empty pot, pour the vinegar, stir and let cool. Add lentils and potatoes to the shredded cabbage, pour the seasoning and stir until everything is well dressed.


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