Idaho® Potato and Lentil Salad | Idaho Potato Commission
A light dinner or lunch perfect for hot summer days.
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Cooking tools:
- Saucepan
- Stove
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
Ingredients
- 1 1/2 pounds red Idaho® potatoes
- 1 cup sugar snap peas
- 1 cup cooked green lentils
- 1 bunch radishes, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 4 tablespoons extra virgin olive oil
- salt
- pepper
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