Love potatoes? You’re welcome.
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Cut potatoes in half. Place in a medium saucepan and cover with water.
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Bring to a boil over high heat. Reduce heat to medium-high and cook for 15 minutes. Drain and let cool.
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Meanwhile, rinse and drain lentils. Finely chop kale. Dice celery. Finely chop pickles and chives.
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In a large bowl, combine mustard, oil and vinegar. Add pickles and kale. Use your fingers to massage dressing into kale to soften it.
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Add potatoes, lentils, celery and chives to salad. Toss to combine and serve.
Keeps in the refrigerator for 2 days. Do not freeze.
From the book Soupers rapides by Geneviève O’Gleman in collaboration with Les Éditions de l’Homme