Recipe: spicy warm baby potato salad
Eating plant-based really doesn’t have to be complicated. Angela’s recipes and tips in her new book Vanavond Vegan will make you want to put vegan dishes like this simple, but above all delicious, warm baby potato salad on the table more often.
Angela: “This spicy warm baby potato salad is simply addictive. I have to admit that I’m not much of an asparagus fan, but when I’m roasting those cheerful green stalks for this recipe, my mouth is already watering. It’s a wonderful dish to make in spring, when the weather is still on the cool side and asparagus and baby potatoes are plentiful. Roasting makes them buttery soft and gives them a crispy crust. The combination of my creamy, rich and slightly spicy grandmother’s mustard dressing, the playful green lentils, and the crunchy red onion and fresh dill creates a delicious mix of crisp and soft, savory and sweet. I could easily eat this all spring. In other seasons, you can replace the asparagus with your favorite seasonal vegetable. In summer and early autumn, I often make this salad with green beans.”
How to make the baby potato salad
- Preheat the oven to 220 °C. Line two large baking sheets with parchment paper.
- Place the baby potatoes on one of the baking sheets, drizzle 1 tablespoon of oil over them and toss well. Spread the baby potatoes out in a single layer on the baking sheet, season generously with salt and pepper, and roast them in the oven for 20 minutes.
- Meanwhile, place the sliced asparagus on the other baking sheet and drizzle the remaining 1⁄2 tablespoon of oil over it. Spread it out in a single layer on the baking sheet and sprinkle with salt and pepper. Once the potatoes have been in the oven for 20 minutes, put the sheet with the asparagus in the oven as well. Roast everything for another 12-17 minutes, until the baby potatoes are golden brown and the asparagus is tender. Make sure the asparagus doesn’t become too soft – when you pierce it with a fork, you should still feel a little resistance.
- Meanwhile, put the lentils in a medium-sized pan, add 750 ml water and bring to a boil. Lower the heat and cook the lentils uncovered for 25-35 minutes, until tender. Add a little more water if necessary to prevent them from cooking dry. Drain the lentils in a colander and set aside.
- While the baby potatoes and asparagus are in the oven, make the mustard dressing: in a small bowl, whisk together the whole-grain mustard, Dijon mustard, oil, lemon juice (start with 3 tablespoons), maple syrup, and salt and pepper. Taste and add more lemon juice, maple syrup, or salt if necessary. Have the red onion and dill ready.
- Put the roasted baby potatoes and asparagus in a large bowl together with the lentils and red onion. Pour the dressing over everything and mix well. (I use all the dressing at once, but you can also add a little at a time and taste as you go.)
- Season the salad with salt and pepper. Garnish the salad with finely chopped dill and serve warm.
Tip: Instead of using dried lentils, you can also make this dish with canned lentils. In that case, use 400 g cooked canned lentils (drained and rinsed). It is important to buy a can in which the lentils have remained ‘intact’, meaning they are not compressed or mushy.
Title: Vanavond Vegan
Author: Angela Liddon
Price: €25,99
Publisher: Spectrum
Read also:
