Potato salad comes in all shapes and sizes. Back in the day I made a classic potato salad: steamed potatoes, and gently fried sliced mushrooms, red onion and garlic. If you were luck you’d get some crunchy bacon bits thrown in too. The dressing was mayonnaise with a dash of french mustard, to make it a little more interesting, and it was delicious. But then people started complaining it was too creamy.
Enter potato salad mark II – still the same core ingredients but the dressing changed. Mayonnaise was no longer the core ingredient. It now shared the space with sour cream or yoghurt…whatever was in the fridge. It worked. It was delicious too. But as children aged the fondness for creamy potato salad started to disappear.
And so we came to potato salad mark III. Gone is anything resembling mayonnaise. In its place, a balsamic olive oil dressing with a little salt and pepper. This major change triggered the realisation that potato salad could have other things beside mushrooms in it. Things that would have previously clashed with the mayonnaise dressing.
The beauty of the potato salad evolution is this salad now stands on its own. It’s no longer a side dish. The addition of lentils, roasted capsicum, feta and spinach has turned it into a great lunch that doesn’t need anything to accompany it (although it works well with sausages or salmon, if you’re wanting something more robust for dinner).
I use a tin of lentils because it’s easy, but roast the capsicum myself as this is done at the same time as roasting the potatoes. Use a jar of roasted capsicum strips if it’s easier. I use kipfler potatoes because they roast so well, becoming a little bit crunchy on the cut side, with no added effort on my part. You can use whatever potato is your favourite but cut them into the size you want before cooking so they have a crunchy side. I also scrub the potatoes rather than peel them, which gives them just a little bit more bite. Enjoy!
- 500 g kipfler potatoes, scrubbed and halved
- 1 red capsicum
- 1 x 400g lentils, drained and rinsed
- 125 g danish feta, crumbled
- couple of handfuls baby spinach leaves
- 1 teaspoon balsamic vinegar
- 3 teaspoons extra virgin olive oil
- salt and pepper
- Heat oven to 200 degrees celsius.
- Line a roasting tin with baking paper. Add the halved potatoes, sprinkle with salt and a little olive oil. Toss potatoes to cover with the oil.
- Halve the capsicum lengthways, remove seeds and membrane. Rub the outside of each half lightly with olive oil. Place, cut side down, on one side of the baking tray with the potatoes.
- Cook for around 25 minutes or until the potatoes are cook. Turn over half way through. The capsicum should be nicely roasted at the end of the cooking time.
- Remove from oven and leave to cool slightly.
- To assemble:!
- In a salad bowl add the spinach leaves, rinsed and drained lentils.
- Remove the skin from the cooled capsicum and cut into strips lengthways. Add to bowl.
- Add the cooled potatoes. Mix together gently.
- Make the dressing by combining all ingredients in a jar and shaking well.
- Add to the salad and mix.
- Crumble the feta over the top, and serve.