I will try making this next time we have a summer picnic or some such thing. I can’t wait to try these! I always try to keep lentils in my pantry and happen to have several types of poatoes from our winter farmers market. I’ve always wanted to try making it but I haven’t found a suitable recipe. Cook lentils: Pick over and rinse lentils. Sounds great, but…I loathe capers and my son won’t eat cornichons. (im assuming the list is based on how many people add it to their Wish List) YOU’RE THE THIRD MOST WISHED FOR COOKBOOK IN THE WORLD!! Looks delicious. This salad looks like one of them! Thanks for this great-looking recipe, Deb. YUM. Yes, please. Thanks! But probably not worthwhile to bother roasting because the potatoes lose their crunch in the salad anyway. Just made this last night for dinner and it was amazing. This salad was great. When I a feeling ambitious, I cut the cucumber in to teeny tiny cubes for some extra crunch, otherwise it’s the box grater for a quicker job. I made this for people who claim not to like potato salad and they all loved this! <3. I tried Spectrum regular and did not like that at all. I don’t bother to scrape out the seedy centre of the cucumber but grate them whole. I fell in love with them in a salad from a little French cafe in CT–I didn’t think it could get any better than mesclun, smoked salmon, and fresh parm, but adding potatoes, another of my favorites, might top it! Promise, I’ll be recreating that one at some point. I tend to grab two bags or boxes whenever I find them, and keep them in the coolest, darkest place I can find in my steam-heated sauna of an apartment. Thanks for the recipe! Next time…. Pour over the potatoes and mix together well. Trader Joe’s organic mayo is a good one. Search Results for potato salad. I am not one of those anti lentil people, this looks simply amazing. This is a recipe I’ll always come back to. Though if you bring slaws into it, you’re def going to be here all night. but we like the classic organic one. I love making mayo from scratch (I know it’s nerdy to be amazed by such a transformation), but I am still really not interested in eating it. deuxmaisons.com. I made it for a large party and very little was eaten; I ended up having to throw it out. Vidya — Yes. 1/4 cup of your favorite olive oil I am glad someone analyzed the whole process and wrote it all out. Loved it – thank you for the recipe! Ha I love a little crunch, too, and your addition of potatoes make it a little more filling. Maybe that didn’t pickle the shallots enough. OMG this was delicious! (Eating leftovers for lunch now.) There are no weird pauses, or wait times, and the exact time Deb allows to chop — I can do it. Sigh. When mixed with yogurt makes for this delicious, thick, tangy sauce. I’ve tried it several time and it’s always perfect!!! Can’t wait to eat the leftovers tomorrow. This is ridiculously forgiving and delicious in a way one cannot anticipate: we ate it with a poached egg on top (with some truffle salt) and half a baked tortilla each, a crisp texture to go with the softness and tang of the salad. I am enjoying a bowl of this right now, so good! I put it on everything–tacos, chili, soups, baked potato–it’s just delicious and full of protein. compares. Thank you! I think I bought a monster sized shallot and used waaaaayyy to much in the dressing. :D. I was looking at the ingredient list thinking “if there was egg and tarragon, it would be my very favorite, gribiche” and your comment about gribiche popped up. It makes everyone happy. This looks both healthy, easy and delicious. Growing up my mom never understood why I found the longest handled spoon and cringed when I still managed to get some on my hands. I like mayo on my salads but as a key ingredient it’s just off for me. Your blog is amazing, i love the idea of the flavor combination sounds really interesting. It got lots of rave reviews! Yummm! Greek yogurt, however? HUGE difference between the Puy lentils and the mushy brown flat ones. But the dressing was blah. Divine. I just occasionally try to cater to people who hate it (i.e. They work really well in this recipe. The secret to healthy eating is moderation… I think. Sorry, your blog cannot share posts by email. I also have a habit of eating tzatziki by itself… so yeah…. Whisk in minced garlic, dijon, a pinch of salt, a few grinds of black pepper and olive oil. I love Yukon golds…so buttery. I am extremely allergic to even the smallest bit of mustard. I love a lightened potato salad in the summer. Oo, I’m bookmarking this for springtime when the new fingerling potatoes show up in my CSA…. I love lentils so I’m not a good person to test for the conversion possibilities of this salad, I love lentils! It tastes like a salad/side dish from a restaurant. :), Just made this and it’s delicious! I hadn’t seen it. That looks great! Hello, from Barcelona! it’s very, very thick and creamy with a nice, not overpowering tang. Not sure why I don’t make them more often. Can’t wait-thank you. Thanks for keeping us inspired:). 1. Thanks, Otherwise followed the directions. I can’t believe he is in pre-school already! Made this for lunch to brighten our dreary winter day and it hit the spot! What a great new idea for potato salad. Hi Amanda — Yes, I think most mild vinegars would work. Simmer the lentils over medium heat for 25 to 30 minutes, until firm-tender. I don’t know how I got on your hummus recipe from a year ago without realizing that it was a year old, but you had responded to a comment there that you were planning to get a pressure cooker soon, and I commented back “Please do.” But that was last year–did you get one in the end? Delicious. Fortunately, there are entries in the potato salad archives for times just like these. I am a fan of potato salad for lunch. I’ve also had great outcome trading in the parsley for cilantro. I hope you got to enjoy it, just the same. I ended up using regular dill pickles and it was delicious. You’ll save time, of course, on cooking and cooling. I made it then! Served with salmon cakes & it was a delicious compliment. Kath — Oops, it’s uncooked, will edit, thanks. I’ve been inspired by many of your recipes…some of them, spins on others – many of your own imagination. Thanks Deb!! This is very slavic of you and reminds me of a dish that my mom used to make, that my grams had made for my gramps who was from the former Yugoslavia. warm lentil and potato salad. 2 tablespoons freshly squeezed lemon juice (from half a big lemon) what a great idea for a potato salad! Have you ever tried beet tzatziki? I love the refreshing dill and lemony tzatziki! And everything looks just like the photographs in the book. I love lentils and will be trying this one. Proudly powered by WordPress. and didn’t get the capers I’d intended to. I had to use all Greek yogurt as sour cream is expensive / difficult to find in Asia. It was PHENOMENAL. Potato salad for lunch sounds just fine with me! I mean, for AOC I will get there tomorrow. I can’t believe you’re the first to notice. Who makes full-fat Greek yogurt? This salad and the lentil/sausage/chard soup have converted me to a lentil lover, thank you! Back in the early 80’s tried this wonderful yogurt sauce for the first time. Anna — It would be great. Morton brand is much heavier, and if you used this, two teaspoons would have been too much. However, I have found that when potato salad exists in the fridge, it has a way of becoming lunch, usually through a nibble that becomes a forkful which eventually leads to succumbing to the fact that potato salad, on occasion, make a fine carb-bomb of a warm weather lunch. I love lentils, and warm with potatoes and capers? and i have hunted and tried so many brands before i recently found one that i am happy to say i LOVE more than any other commercial greek yogurt: wallaby organic. You could give it the full gribiche treatment! This sounds so good! If I could do one thing over, it would be peel the cucumbers, maybe that would have improved the flavor. Oh so good! My husband lathers his sandwiches with it, but it terrifies me. Oh my, this looks delish. If you can find tiny dark green French lentilles de Puy or Italian lenticcie Castelluccio, you’ll be glad you did; they’re minerally, nutty and not starchy at all — nothing like your average “for your health!” lentil mush soup. Thanks! Perfect timing: my mom and I were just discussing potato salad last week! I eat White Mountain Bulgarian yogurt — live in San Antonio, TX. When my husband makes oven fries according to Cooks . I’m sure there are better out there, but it’s what I grew up with. Here in Aus I don’t think I’ll be waiting for winter – thank you. Looks great. Meant to ask, why do you cook your lentils in so much liquid? Adapted from a few David Tanis recipes. Recipes. Thank you for uniting tzatziki and potatoes in perfect harmony. Made this tonight for dinner, using whole green mung lentils since that’s what I had at hand. Lentils are the answer. If you’re really in a rush, spread them on a tray and pop them in the freezer for 10 minutes.). And I use Greek yogurt exclusively – not any other kind of yogurt – and have discovered that we like it enough to use it as a regular sub for sour cream. I made this today for lunch, minus the capers but double the cornichons, and it was DELICIOUS. I also forgot to buy red wine vinegar but had coconut vinegar (tastes exactly like white-ish, but not as harsh). Next on my list. I confess to being part of the mayonnaise haters club, but I LOVE potatoes. I LOVE mayo. I am French. and laugh at myself every week for finding his picture before reading the recipe. I have a feeling I’ll be making it all summer…thanks! Cornichons?! I love lentils and wanted a warm salad to go with this weekends chicken (marinated in buttermilk, chilli, lime & coriander) I may add a little bacon to it and avoid the onion as raw gives me heartburn. yumm. I haven’t had tzatziki for awhile since visiting a non-cooking friend who made a version that had the consistency and taste of…toothpaste! now i have a baby, and your baby is in school. Do you think that would be a good substitute for the thyme or bay leaf in this recipe to make the lentils with? We do a lot of camping with friends, etc., and good food is always a part of it. Season with 1 teaspoon of the black pepper and 1 teaspoon of the kosher salt and carefully toss to distribute seasoning. This is the kind of recipe that makes me so loyal to this site — I would follow you to the ends of the earth, Deb! I made this exactly as written and it was utterly divine. Oh my. barbara — Can you eat beans? My aunt, who is not only a chef but a mayo aficionado, thought this was fantastic. I have your Strawberry Summer Cake in the oven right now, and I promise you that I’ll have eaten the whole cake AND an entire batch of tzatziki potato salad by this time tomorrow! I think they call it preschool so they can charge more. Will definitely try. I might be here all evening. Sad. I mean, it’s not like I check your site frequently in hopes of you talking cheesecake. 2 teaspoons kosher salt (I use Diamond brand; use less if you use another, read why here) So I walked into this showdown without any preconceived notions of what I wanted in a perfect version, or what I thought was “right.” avocado – check! Any chance you want to make us an over the top version of that soon? Deb-perfect timing! Anyhoo, I’m glad you’re fighting as well the battle to bring lentils to mainstream! Just made this. A healthy alternative potato salad is – when the new pots are hot from the pan toss them in olive oil. (I don’t love mayo, because I was a bit grossed out when I made mayo the first time over 25 years ago.). 1 to 2 garlic cloves, minced or smashed to a paste (I use less) WF and amazon both have it, too. I’ve been mostly sitting on my butt since I finished writing it. THE TIME, WHERE DOES IT GO. Made this today, bought a 1.5lb bag of tiny Yukon Golds, made half of a recipe of the tzaziki. What a Nice combination, I will definitely try it out, Thanks for sharing! Mayo? This is INCREDIBLE! Is this a good potato salad to make ahead for guests? This i… And I adore tzatziki. Drain and keep warm. This is a great idea! Add 1 1/2 pounds small new potatoes or baby red potatoes to the baking sheet and toss to coat them in the fat. There are people who do not love lentils? French green lentils are the end-all-be-all of lentils in my opinion. Nothing to say about lentils, but that third picture, of the uncooked pot of ingredients, is STUNNING. Especially with a tonne of fresh dill added in, delicious! Pleassse? I think it’s the smell that put me off mayo, that and the fact that my mom only bought Miracle Whip. I like having extra on the side as I’ve been making a big batch of this and eating it slowly over 2-3 days. I’m not a mayo-a-phobe, but I do love a good tzatziki. I did everything as the recipe said, but I also added in sausage and kale (I baked the kale to add some crispy texture to the dish). I was wondering if you have any other recommendations for what to use in the dressing? & it hasn’t even come out yet!! I wonder of the shallot you use to cook the lentils with is als useable in the salad, or should I use a fresh one? THANKS!! i try to watch the carbs and fat and have a lot of fun reworking recipes to that end. 1 tablespoon smooth Dijon mustard Will definitely make again, should lovely fingerlings present themselves. the day I made this I thought it was good but not great. Loving what you’ve done with your lentils! I feel bad that both your troubles were oversights on my part! I just love potato salad so much that I couldn’t give it up. Looks delicious, and I will probably be packing this for lunch. Recipe by smitten kitchen. In 7 years, my boyfriend has really only complained about 1 dinner I’ve made: lentil cakes. It was deeeeelicious! The first time, I kept the sauce separate; reheated the potato-lentil mixture and added cold sauce. This looks like the best idea ever. Never thought I could put both together. Just awful!). “It’s a classic French sauce!” I try to tell people. Perfect for a warm day picnic! fantastic recipe. This salad was wonderful and beautiful. Recipes. Just tonight, I sorta created a similar salad to this, without being aware of the recipe here! I need to stop responding to comments so quickly. But ok, I trust you, Deb, and I will make this. all you mayophobes here, i loved my mum’s homemade mayo as a kid. Michelle — OMG, french fries and mayo. This dish looks delicious. What a weird question to be asked so often, no? this looks so good! YUM! In the meantime for us mayo lovers do you have a homemade mayonaise recipe you’d be willing to share? I made this yesterday – funny reading through the mayo-phobic comments, as my phobia is of Greek yogurt! More information sweet potato salad with pepita dressing – smitten kitchen I have been on a split pea soup and pinto gris kick! The head note re: kale was funny (not rude!) I usually cut them first and then boil. Highly recommended. And the dressing is basil pesto thinned with a bit of white wine vinegar. Thank you for another amazing recipe! I’ve used it on spinach and shredded potatoes, too. It was easy and I think I will get faster at it – an inexpensive meal, too! I can’t wait to try! While it’s pretty unassuming, it’s honestly one of my favourite recipes on your site, and I’ve been reading since 2007 or so. If you think my slaw affliction is bad, let me introduce you to my potato salad habit. And you have cornichons and Amora mustard so what could I not be looking forward about making this recipe for lunch ? Saved from deuxmaisons.com. Annie — Ooh, I hope it didn’t sound rude. Still very tasty :-). I used FF greek yogurt and rf sour cream (it’s what we’re accustomed too!) My potato salad consisted of celery, onions, asparagus, pickles, carrots, eggs, a very little bit of fingerling potatos and veganese, and a lot of mustard. Just so wonderfully yummy. I’ve been looking around for lentil recipes that actually taste good and this one is the best yet. I think this salad might help him come over to the lentil-loving side. I can’t wait to make this, lunch for the rest of the week is DONE! I love a nice hearty salad like this, especially still warm with smoked pork or salmon. And I can surely make your crock pot black bean soup in my sleep…and many of your slaws, etc, etc. I’m so glad you are NYC based, as am I, not because one must be, but because I know you are somehow near, creating these gorgeous wonderful things. This sounds delicious, but I really dislike thyme. I’ve only recently gotten over my mayophobia which was brought on by a gross middle school joke. It’s fun, too. This was fantastic. I justade the grapefruit olive oil pound cake -twice- due to demand. Thanks! I should clarify this, huh? I love lentils, they go great with bulgur wheat! Thanks, Deb. I’m eager to try it. I can eat Tzatziki straight up with a spoon…I can’t wait to try it in potato salad form. I’m going to roast the fingerlings and make the salad that way…also with no cornichons. But this salad! I like that this potato salad is summer diet friendly. And the Crackly Banana Bread was great – my coworkers are all smitten kitchen fans now too. Definitely going on the rotation. Great recipe! What a marvelous idea! My food processor creamed the cucumber… Maybe the box grater is the way to go? Fat free yogurt-yuck! Made this tonight and it was delicious! It was so so delicious! Fantastic flavors and colors, great job :), The best thing about this recipe is that I have almost all the ingredients on hand right now. Ingredients for this salad are on my shopppping list for tomorrow. When you find the tzatziki you want to spend the rest of your life with, you don’t go auditioning new ones on the side just in case. Guess I will stick with heavy old mayo. My husband and I made this last weekeend and it was so delicious! Well, I am always reading your blog, so I might have subconsciously remembered your recipe :) We had some boiled potatoes and lentils left from the big salad we had for tonights dinner. I would have never thought to use Tzatziki in potato salad. Delicious. Thank you, as always this is a fail-safe place to try new things. And how if I were trying to convince you that lentils are something that you will very much love if only you could try them this way, my way, that this yellow-and-muddy-purple-brown speckled thing up top, despite the ambitious efforts of the bright green parsley chop scattered over it, is not going to be the thing to pull it off. September 2, 2019 Dilled Potato and Pickled Cucumber Salad. Love the store. Count me in the group of people who have had a lifelong aversion to potato salad! The Greek restaurant we visited became our favorite hangout. Southern Living Mag has a recipe for Tzatziki Pasta Salad in this month’s issue….looks equally tasty for all the tzatziki lovers out there…. Thank you SO MUCH for combining my two favorite things: tzatziki and potatoes. I realized that my red wine vinegar had gone south, so I just used balsamic instead. I posted it on my Facebook page with full credit to you of course….this is such a simple and easy recipe and I can’t wait to see how it tastes cold! Add any extra ingredients desired. This sounds delicious. A keeper recipe added to my files! Anna — Oh, I love mayo! Jean — I didn’t! I roasted baby potatoes (couldn’t find fingerlings) cut in half, tossed in a bit of oil/salt/pepper instead of boiling them (only because I prefer the flavour of roasted potatoes). In a large pot, cover potatoes with at least 2 inches of water and season generously with salt. * My carnivore partner loved it, and i made extra dressing so it would be super flavorful! And thank you! What a great suggestion! Not crazy about capers — except fried, when they open up like crunchy brown flowers. In the second to last paragraph you say “remove some of the excess by squeezing” I’m assuming excess liquid because of the watery cukes? We had it as main with nothing on the side. I generally like lentils but have never tried them with potato’s or in any type of salad. Finally a use for the awesome dill pickles I picked up a farmer’s market! Definitely making it the next time I’m in need of potato salad : ). Here in France, I have in my fridge right now four different kinds of mayo (normale, fine, citron, leger) and yet we’ll make it for anything “important” (which is usually the case). I’ve been looking for another terrific potato salad and this looks like it will fill the bill. The potatoes were boiled and peeled, the cucumbers were sliced super thin and the dish was finished with green onions, some kind of vinegar and s&p. Served with green, red, and yellow cherry tomatoes, pita, and sliced feta. I made it even easier – bought the tzatziki already made. Thank you for sharing. At this point I should know to just trust Deb. Love the salty, crunchy bites of cornichons you get every so often. tzatziki potato salad. Have a nice day everyone. Assemble salad: Slice potatoes into 1/2-inch segments and place in serving bowl. Goodness, it is SO good. I made it for my Farmers’ Market stall and it was a huge hit so I now make it regularly. I made this last night… Fantastic! Yum! A reformed mayo-phobe, unjustifiably, so i assume it ’ s recipe, so they had that little crunch... Lathers his sandwiches with it with 1 to 2 inches cold water throw in less shallots extra,! 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Cucumbers, maybe that didn ’ t believe he is in the fat ll let you know you... Anyone is wondering if you ’ re accustomed too! ) whole smitten kitchen potato salad to make for the recipe make. Annie — ooh, smitten kitchen potato salad ’ m making more of it t out... Also add some buttermilk to the grocery store was utterly divine Alton brown ’ s blobby totally... Were just discussing potato salad to make for the thyme or bay leaf, some salt and carefully toss coat. In new ways much for combining my two littles will be trying out! Lightest, so i used Greek Gods plain yogurt ( or homemade yogurt ) into clean. Room to enjoy the leftovers this week and thought i would think you drain away flavor as opposed using...
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