Smash-and-Toss Roasted Potato Salad
Ingredients
-
1
pound
small potatoes
-
1½
cups
cooked lentils
-
3
tablespoons
chopped sun-dried tomatoes
-
2
tablespoons
oil from sun-dried tomato jar
-
1
tablespoon
pickled sushi ginger
-
½
teaspoon
fine grain sea salt
-
2
cloves
garlic
-
5
pieces
scallions
-
½
lemon
juice
-
⅓
cup
toasted, sliced almonds
-
1
handful
basil
-
to taste
basil flowers
Instructions
- Preheat the oven to 425°F.
- Rinse and dry the potatoes, then place them on a baking sheet and sprinkle with salt.
- Roast the potatoes until fluffy and tender.
- After removing from the oven, wait five minutes and smash half of the potatoes with a fork.
- In a large bowl, combine lentils, sun-dried tomatoes, sun-dried tomato oil, ginger, sea salt, garlic, most of the scallions, and lemon juice. Toss well.
- Add the smashed potatoes to the bowl and gently toss.
- Top with remaining scallions, almonds, and slivered basil.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
12g
Sodium
300mg
Cholesterol
0mg
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