Lentil and Potato Salad

I went looking for something new to do with the last cup of green lentils in the jar and found the lovely idea of combining them with potatoes and a lemony herb vinaigrette.  The salad is meant to be served warm or cold, making it great for picnics.  I'm making an amalgam of a few recipes here, but the feel should essentially be French.

To that end, I found out that French tarragon is not available this time of year.  I even had trouble finding it dried.  It's Delish had a huge jar of it for a reasonable price, so I got a lifetime supply.

I'm not sure why small potatoes cost so much more than regular size.  Odds are, they grew under the same plant.  One potato plant produces many potatoes of varying sizes, from smaller than a golf ball up to a pound.  It doesn't hurt the farmers any to dig up the small ones, like it does waiting for a red pepper to ripen from a green one.  If you decide to go with a medium or large potato, just cut it up into the bite-sized pieces.

1 lb small potatoes, any color
salt and pepper to taste
olive oil as needed (about 3 Tb)
*1 C green/brown lentils
*1/4 C chopped fresh parsley or 1 Tb dried
*1/4 C chopped fresh tarragon or 1 Tb dried
*1 Tb chopped fresh dill or 1 tsp dried
*1 Tb white wine vinegar
*1 preserved or fresh lemon
1 small shallot

1.  Preheat oven to 375º.  Wash potatoes and drizzle with about 1 Tb of olive oil.  Rub to coat all sides, then place on a baking sheet or on a rack in a roasting pan.  I used foil for easy cleanup, but it isn't necessary.  Sprinkle with salt and pepper.  Roast until easily pierced by a fork, which will be anywhere from 20 minutes for small potatoes to over an hour for a large one.  Allow to cool until able to handle.  This will also differ based on the size of the potato.

2.  While the potatoes are cooking, check the lentils for stones or shriveled seeds.  Rinse, then place in a saucepan with about 2 C water and a touch of salt.  Bring to a low boil.  Lower heat to a simmer, cover, and cook until lentils are split and tender, about 35-40 minutes for brown.  Drain off any remaining water and allow to cool.

3.  While that's going on, make the dressing.  If using dry herbs, pre-soak in hot water for 15 minutes.  Use 2 Tb of water for every 1 Tb of dried herb.  For fresh, this is not necessary.  The water mimics what the fresh would have given off in the food processor.  If using fresh lemon, zest and juice.  For preserved, rinse well to remove salt, then pull out pith so you only have the soft rind.

4.  Place herbs, vinegar, and lemon in the bowl of a food processor.  I've been using the little one that came with the blender more and more for small jobs.  Whiz into a pourable dressing.  Add oil to your preference, about 1-2 Tb.  Taste, then add salt and pepper.  Chill until ready to use.  Oh, and mince up the shallot while you're waiting for all the hot items to cool a bit.

5.  Cut up any potatoes larger than one bite.  You should not need a knife to eat this salad.  In a bowl, toss together potatoes, lentils, dressing, and shallots.  If serving as a warm side dish, plate immediately.  As a cold salad, chill at least 2 hours.

Difficulty rating  :)