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French Inspired Creamy Lentil Potato Salad
[Vegan, Gluten-Free]

Author Bio

Jessica DeMarra is the writer, photographer, and recipe developer for the vegan website Sprouts and Chocolate.... Read More

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French Inspired Creamy Lentil Potato Salad [Vegan, Gluten-Free]

1330

Dairy Free

When I think of France, I generally don’t think of vegan food, but this potato salad doesn’t have a lick of cream, eggs, bacon or anything in a liver pate form. It does contain some delicious vegan-friendly French elements such as: spicy Dijon mustard, pebbly Puy lentils, crisp radishes, shallots,... Read More

Ingredients You Need for French Inspired Creamy Lentil Potato Salad [Vegan, Gluten-Free]

Cashew Dijon Mayo:
1 cup raw cashews, soaked for 2-8 hours, drained
3 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
½ teaspoon fleur de sel
6 tablespoons water
2-3 teaspoons Dijon mustard (I used 3 but I LOVE mustard)

Lentils+ Potatoes:

½ cup Puy lentils, picked through and rinsed
1 ½ pounds mini red skinned potatoes, washed and steamed
2 tablespoons apple cider vinegar
¼ teaspoon fleur de sel

Vegetables:

2 carrots, peeled and shaved with a vegetable peeler- cut the shaves into thin strips
½ pound asparagus, trimmed and cut on the bias into medium pieces
6-7 medium radishes, washed well, trimmed and sliced thin
1/3 cup packed fresh basil leaves, cut into thin ribbons
1/3 cup packed fresh parsley leaves, chopped roughly
1½ tablespoons minced fresh shallot
¼ teaspoon fleur de sel
¼ teaspoon cracked black pepper + more to season after the salad has rested for 1 hour

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How to Prepare French Inspired Creamy Lentil Potato Salad [Vegan, Gluten-Free]

For the Cashew Dijon Mayo:

Place all ingredients in a high-powered blender and process until completely smooth.

For the Lentils + Potatoes:

Place the lentils into a small pot of cold water so that they are covered by about 3 inches of water. I used ½ cup of dried lentils and 2 cups of water. Bring the water up to the boil. As soon as it starts boiling, reduce the heat to medium/medium low and simmer for 15-20 minutes. Test a few lentils at a time to check for doneness- they should have some bite to them and should not be bursting. Drain and rinse with cold running water, shaking out the water before adding the lentils to the potato bowl.
In a large pot, add water until about 2 inches deep and place the steamer basket inside the pot. Heat water over medium high until bubbly and add the potatoes. Keep a close eye on the water- if it gets too low you run the risk of burning out your pot. Cook potatoes until they are tender but the skins aren’t bursting. While the potatoes cook, add vinegar and salt to a large non-reactive bowl and set aside. Once potatoes are fully cooked, take off heat and cut the potatoes in half while they are still warm. Add all the potatoes to the bowl and toss with vinegar. Let stand in vinegar while you prepare your other ingredients.

For the Vegetables:

To blanch the asparagus: add chopped asparagus to boiling water and cook for 30 seconds. Drain and immediately plunge into ice water to stop the cooking process. Dry gently with a clean dishtowel and add to the potato/lentil bowl. Add the rest of the ingredients to the bowl. Pour the cashew Dijon mayo over the salad and with a rubber spatula gently coat the salad with the dressing.
Cover with foil or plastic wrap and let the salad rest in the refrigerator for 1 hour to let the flavors meld. The salad can be covered and refrigerated for up to 1 day.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.