Fingerling potato salad w/mustard

Delight your taste buds with this savory fingerling potato salad with tangy mustard dressing. Perfect blend of flavors and textures.

Ingredients:

• 340 grams fingerling potatoes
• 50 grams french lentils
• 1 teaspoon apple cider vinegar
• 150 grams red cabbage
• 1 garlic clove
• 1 tablespoon brown mustard
• 1/4 cup extra virgin olive oil
• 1 pinch salt + extra for boiling potatoes and lentils
• 1 pinch black pepper

Instructions:

1. Place a small saucepan with water on high heat until it starts boiling.
2. Using a vegetable brush, clean the potatoes under cold running water, slice them in half lengthwise, and transfer to a large pot; cover them with plenty of water, sprinkle with a bit of salt, and bring to a boil.
3. Once the water in the small saucepan is boiling, add the lentils and a pinch of salt, then cook according to the package instructions - I usually cook them for around 20 minutes for a perfect texture.
4. Meanwhile, thinly slice the cabbage and place it in a mixing bowl.
5. Combine grated garlic, mustard, oil, salt, and pepper in a small bowl.
6. Remove the cooked lentils, rinse them with cold water, and set aside; drain the potatoes, return them to the empty pot, add the vinegar, mix well, and let them cool down.
7. Combine the lentils and potatoes with the shredded cabbage, pour the prepared dressing over the mixture, and toss until everything is evenly coated.

Summary:

• Calories: 976 kcal
• Fat: 56 g
• Protein: 22 g
• Carbs: 104 g
• Potassium: 2190 mg
• Magnesium: 134 mg