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 mustard, red wine vinegar, salt, and pepper

Drizzle the dressing over the lentil and vegetable mixture, tossing gently to combine

Once the roasted potatoes are done, add them to the bowl and toss again

Garnish the salad with fresh herbs before serving

Serve warm or at room temperature

Enjoy