This potato salad is a far cry from those giant tubs of mayo-based potato salad typically (and sadly) found at office potlucks. I prefer my potato salad to include recognizable ingredients/potatoes, rather than creamed mush. Instead, this potato salad is packed with protein (lentils) and Indian spices which aid in digestion (like cumin and asafoetida**) and provide anti-inflammatory effects (turmeric).
Spice up your next summer BBQ or office potluck by bringing this exotic and satisfying side dish! It’s great warm or cold so you can pack it in your (or your kids’) lunch!
Or you can serve it as a main dish, on a big bed of greens with Cilantro-Hemp sauce (aka “green goo”)!
**Asafoetida is a spice used commonly in Indian and other southern Asian cuisines. Also known as devil’s dung or stink gum, it kinda smells like dirty feet. Seriously – you’ll often find this spice separated in bags (within containers!) at the store. It’s that smelly. Thankfully, its pungent odour becomes more mild when cooked in fat (like oil or ghee) – and its digestive health benefits make the short-term stink worthwhile…
- 2-3 cups potatoes, cubed in bite-sized pieces
- ¾ cup dry lentils
- 2 Tbsp coconut oil or ghee
- ¼ cup diced onion
- 1 tsp garam masala (Indian spice blend, made with nutmeg, cumin, cardamom, pepper, etc. - or make your own blend!)
- 1 tsp turmeric
- 1 tsp curry powder
- ⅛ tsp cayenne pepper (optional)
- ⅛ tsp asafoetida (optional)
- 1 clove garlic
- 2 Tbsp fresh ginger root, grated
- ¼ cup lemon juice, freshly squeezed
- ¼ cup tamari or Bragg's
- dash of salt and pepper
- dash of hot sauce (optional)
- Rinse lentils, cover with water and boil until just tender (do not over-cook - you don't want mushy lentils here). Taste for done-ness. Strain off excess water, if any. Set lentils aside and allow to cool.
- Chop potatoes into bite-sized pieces and boil until tender (again, do not over-cook!). Test for done-ness. Strain, rinse in cool water and set aside to cool in a large bowl.
- In a small pan over medium heat, melt ghee/oil. Add onion and spices (garam masala, turmeric, curry, and optional cayenne and asafoetida, if desired). Cook briefly, until onions are translucent and spices are well combined.
- Add lentils and spiced onions to potato bowl.
- Prepare dressing: in a small jar, add remaining ingredients (lemon, tamari, ginger, garlic, salt and pepper) and shake well to mix.
- Pour dressing over potatoes and lentils and mix thoroughly.
- Serve hot or cold, on a bed of greens, or add a few sprigs of cilantro and parsley OR try my spicy cilantro-hemp sauce (aka "green goo")
Sorry I didn’t go all out with pics for this post. Photos of the ‘steps’ wouldn’t be too interesting, anyway -it’s all pretty simple. Plus, it’s way too nice outside to be snapping pics of steamy potatoes and lentils! Most of my summer posts will be taken outdoors… likely in the grass or on the deck, RIGHT before we dig in!!!!
Eat well. Cook with your kids. Embrace natural movement. Reduce waste. Be well. 
Would love to compare nutritional value of this against typical mayo-based potato mush salad…I think I know which would “win” ! As ever, thank you for the inspiration!
Didn’t have asofoetida on hand (surprise…) but I substituted a scant pinch each of ground fenugreek + nigella seeds and that worked well too. Yum!
Great substitution ideas 🙂