Warm lentil and potato salad from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • kbrooks on May 20, 2025

    We really like this salad. I soak lentiles de puy in salted water overnight, then rinse and cook. They cook much quicker and hold their shape. Increased the vinegar to 3 tablespoons.

  • allisonsemele on May 13, 2021

    This was pretty good, and very filling. Would slightly increase the capers and mustard next time. This makes just enough dressing. Not the most visually appealing salad, but tastes good.

  • krobbins426 on January 27, 2014

    This was great, especially with the runny egg on top. Was short on fresh parsley, so I used a bit of dried in the dressing and cut some kale really small and let it hang out in the dressing (which I doubled given the amount of kale I had) while the lentils and potatoes finished cooking. First lentil recipe I've made that husband requested I make again.

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