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.
Warm Mustard Potato and Lentil Salad
- 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
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
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Photos: Molly Lansdowne