I love potato salad, but I absolutely loathe the traditional mayonnaise version. Even with vegan mayo, I sort of cringe at the rich taste and creamy texture, knowing what the condiment is simulating. So whenever I make potato salad, I like to toss the tubers in a light maple mustard sauce that's both tangy and flavorful. It might not be traditional, but it's perfect for those of us who aren't mayo lovers--or if you're just interested in something a little lighter.
Since the weather is still chilly in much of the country, I decided to serve this warm. That said, feel free to chill this before serving if that's your style. It will be delicious either way! Finally, I love serving this dish alongside some fresh greens, like chard or spinach.
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 3 cups fingerling potatoes (or another small variety), halved
- 1 cup cooked black or green lentils
- 2 tablespoons olive oil, divided
- 1 tablespoon mustard (yellow or whole grain)
- 1 teaspoon maple syrup or agave
- 1 teaspoon tamari
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
Directions
1. Preheat oven to 350°F. Toss potatoes in a tablespoon of the olive oil and put on a baking sheet. Bake for approximately 20 minutes, or until browning.
2. While potatoes are baking, whisk together mustard, maple syrup, tamari, garlic powder, and paprika in a small bowl.
3. Heat olive oil in a large skillet over medium heat. Add roasted potatoes and cooked lentils, and stir to combine. Saute for 2-3 minutes or until warmed through. Drizzle on mustard maple sauce and mix to coat the potato lentil mixture. Serve warm.
Also by Molly: White Bean Caesar Salad
Related: Creamy Country Vegan Cole Slaw
Maple Balsamic Onion Brussels Sprout Salad
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Photos: Molly Lansdowne
