We make potato salads pretty much every week in the summer. To me, they are the perfect food – satisfying, packable for the beach or picnics, and the recipe is easy to change according to what we have on hand. Today’s recipe has been our favorite version as of late. I love adding French lentils to a potato salad to make it more satiating/into a complete meal if needed, plus their flavor and texture is great. Another thing I like to include is a green vegetable: asparagus, green beans, or zucchini like in this recipe. For the dressing, I think that a mustardy vinaigrette is always a great move for most potato dishes, and we make a simple one for this salad.
Hope you’ll give this version a try this summer!
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