I've been fascinated with purple potatoes, lately. I don't think they taste significantly different from other potatoes, but they're gorgeous. From some brief reading, I've also found that they're rich in antioxidants. This doesn't surprise me, though, given their color. So, if you're down for some antioxidants and you want your meal to look so beautiful, you don't even want to eat it, but you will anyway because it's delicious, make this salad.
This isn't your typical "potato salad." Most potato salads are full of mayo and not very good for you. Heck, I don't even know why people call them "salad." This one is pretty healthy, with a bed of leafy greens.. making it, ya know, a real salad. Plus, it has lentils! Lentils are one of my favorite sources of protein. They don't require as much prep as other legumes, they're quick to cook, and they can go in just about anything. I love lentils.
We're keeping it light by not making any dressing and squeezing a lemon over this salad instead. In fact, a dressing would probably be a bit excessive. The potatoes are really the star of this meal, so we don't want to take away from them too much. Also, they make the salad filling enough to be an entree. Even your boyfriend who eats everything in sight without stopping and somehow doesn't gain a pound will think it's filling. (But seriously, have I ever told you guys how much Brennan eats?? It's insane, really.) Yeah, this isn't your typical salad, we're into breaking stereotypes. Speaking of, did you guys take notice that this is also our first salad recipe on a vegan website? Yep.
Lentil, Olive, Potato Salad
My name is Ellen Jane and I spend my free time doing vegan experiments in my kitchen so you don't have to. Take a look around.