Roasted Potato Salad with French Lentils and Spring Vegetables
A delightful roasted potato salad featuring French lentils and vibrant spring vegetables. The Dijon mustard and red wine vinegar dressing adds a zesty kick to this nutritious and flavorful dish. Ingredients: 1 lb baby potatoes, halved 2 cups French lentils, cooked 1 cup cherry tomatoes, halved 1 cup sugar snap peas, trimmed 1/2 cup radishes, thinly sliced 1/4 cup red onion, finely chopped 2 tablespoons olive oil 1 teaspoon Dijon mustard 2 tablespoons red wine vinegar Salt and pepper to taste Fresh herbs for garnish such as parsley or chives Instructions: Preheat oven to 400F 200C Place halved baby potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper Roast for 25-30 minutes or until golden and crispy In a large bowl, combine cooked French lentils, cherry tomatoes, sugar snap peas, radishes, and red onion In a small bowl, whisk together Dijon mu...