From Takis Tsirtsonis's kitchen in Greece. 
Potato Salad with Lentils and Sausage
Inspired by this week's challenge, I'm adding lentils to the classic potato and sausage combo. A great appetizer!
Potato Salad with Lentils and Sausage
Inspired by this week's challenge, I'm adding lentils to the classic potato and sausage combo. A great appetizer!
Open in Cookpad AppSteps
- 1
Cook the lentils in the usual way: bring to a boil, discard the first water, then cook with a little pepper and a bay leaf. Add salt at the end. Simmer for 20–25 minutes, until tender but not mushy.
- 2
Drain the lentils and spread them on the bottom of a salad bowl.
- 3
Peel the potatoes, cut them into medium-sized cubes, and boil them in generously salted water for 10–15 minutes, until just tender.
- 4
Finely chop the onion and sauté it in a skillet with a little olive oil. Add the potato cubes and continue sautéing for a few more minutes, stirring gently. Add the potato and onion mixture to the salad bowl with the lentils.
- 5
Slice the smoked sausage (I used one with leeks, but any smoked sausage works) and pan-fry until browned. Add it to the salad. Season with salt and pepper.
- 6
In a shaker or a jar with a tight-fitting lid, combine 3 tablespoons olive oil, the mustard, and the vinegar. Shake well to make a vinaigrette. Pour over the salad, sprinkle with chopped dill and parsley, and mix well.
- 7
Serve immediately as a side for tsipouro, raki, or beer.
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