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Author Notes: This tangy, mustard-based potato salad is a great way to clear out the summer herb garden. Can be made with or without lentils. —Angela Brown
Serves 4-6 as a side dish
- 1/2 pound new potatoes
- 1/2 pound red potatoes
- 2/3 cup olive oil, plus one tablespoon
- 1 bunch garlic scapes, roughly chopped into 1/2-inch pieces
- 3 tablespoons chicken stock
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon whole grain mustard
- 2 teaspoons kosher salt, plus more to taste
- 1/2 onion, thinly sliced
- 1/4 cup basil, roughly chopped
- 1/4 cup Thai basil, roughly chopped
- 4-5 thyme stems, leaves removed and lightly chopped
- 1/2 cup cooked brown lentils
- 3/4 teaspoon freshly cracked black pepper
- Add the potatoes to a large pot of boiling salted water and cook for 30 minutes. Meanwhile, in a small skillet, heat one tablespoon of the olive oil over medium heat. Add the garlic scapes and sauté for about 5-8 minutes, or until the scapes are tender and gently charred. Remove the pan from the heat and set aside. Drain the potatoes and allow them to cool to the point where they are still very warm but you can comfortably handle them. Slice the potatoes into quarters and add to a medium-sized bowl. Pour the stock into the bowl and gently toss.
- In a small bowl, whisk the vinegar, lemon juice, garlic, mustard, salt and the remaining oil in order to make an emulsion. Pour the vinaigrette over the potatoes and gently toss. Add the onion, basil, Thai basil, thyme and lentils. Add the cooled garlic scapes and any remaining oil from the pan. Add the freshly cracked black pepper. Gently mix all ingredients to incorporate.