alive logo

Grilled New Potatoes and Lentils with Creamy Lemon Dressing

Serves 4 to 6


    Grilled New Potatoes and Lentils with Creamy Lemon Dressing

    Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon.


    Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale.

    Variety is the spice of potato-salad life

    Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.


    Grilled New Potatoes and Lentils with Creamy Lemon Dressing


      • 1 Tbsp (15 mL) extra-virgin olive oil
      • 1 small carrot, peeled and finely diced
      • 1 celery stalk, finely diced
      • 1 small onion, finely diced
      • 1 generous fresh thyme sprig
      • 1 bay leaf
      • 1/2 tsp (2 mL) sea salt
      • 1/2 cup (125 mL) dried French lentils
      • 2 cups (500 mL) water
      Potatoes and creamy lemon dressing
      • 1 1/2 lbs (750 g) new potatoes, such as fingerlings or young Yukon Gold or red potatoes
      • 1 cup (250 mL) low-sodium chicken broth
      • 1/2 cup (125 mL) buttermilk
      • 2 Tbsp (30 mL) grainy Dijon mustard
      • 2 Tbsp (30 mL) lemon juice
      • 1 tsp (5 mL) liquid honey
      • 1/2 tsp (2 mL) sea salt
      • 1/2 tsp (2 mL) freshly ground black pepper
      • 2 Tbsp (30 mL) extra-virgin olive oil
      • 3 green onions, thinly sliced
      • 1/4 cup (60 mL) chopped fresh parsley
      • 1/2 cup (125 mL) microgreens or radish sprouts
      • 2 oz (57 g) shaved prosciutto, torn into bite-sized pieces (optional)


      Per serving:

      • calories184
      • protein5 g
      • total fat7 g
        • sat. fat1 g
      • total carbohydrates26 g
        • sugars4 g
        • fibre5 g
      • sodium398 mg



      In medium-sized saucepan, heat oil. Add carrot, celery, and onion, and sauté over medium heat just until onion is soft, about 3 minutes. Add thyme sprig, bay leaf, salt, lentils, and water and bring to a boil. Cover and simmer over medium-low heat for about 18 to 20 minutes, or until lentils are almost tender but still hold their shape and have a bit of bite to them. Drain well and turn out onto baking sheet to cool. Remove thyme stems and bay leaf and discard. Lentils can be made ahead and stored in a closed container for up to 3 days, if you wish.


      Cut potatoes in half. In large saucepan, place potatoes and add enough water to cover by 1 in (2.5 cm). Add a dash of salt, if you wish. Boil gently for 15 minutes or until tender but still firm. Remove. Drain and place in large bowl. Stir broth into bowl with cooked potatoes and set aside. Potatoes will absorb broth; they can be refrigerated in broth overnight if you wish.


      In small bowl, combine buttermilk, Dijon, lemon juice, honey, salt, and pepper. Vigorously whisk to blend. Add more seasonings, to taste. Dressing can be made ahead and refrigerated in airtight container for a couple of days.


      When ready to serve, grease barbecue grate and preheat to 425 F (220 C). Drain any remaining broth from cooked potatoes. Drizzle potatoes with oil and gently toss to coat. Grill potatoes until golden, about 5 to 7 minutes. Turn occasionally. Transfer to large bowl. Add cooked lentils and drizzle with buttermilk dressing. Gently toss to evenly coat. Spoon onto serving platter and scatter with chopped green onions, parsley, and microgreens. Tuck prosciutto in and around, if using. Serve at room temperature, or refrigerate for a couple of hours and serve cold.



      SEE MORE »