Potato salad with lentils, pickled cucumbers and onions

Green lentils perfectly complement a simple potato salad with pickles, onions and herbs. The salad turned out to be similar in taste to the vinaigrette, only without the beets. It is very satisfying, perfect for a lean menu, and can also be served as a side dish.

Ingredients

• Potatoes - 300 g (3 pcs.)
• Green lentils - 100 g
• Pickled cucumbers - 150 g
• Red onion - 100 g
• Green onions - 15 g
• Fresh parsley - a few sprigs
• Bay leaf - 1 pc.
• Olive oil - 50 ml
• Salt to taste
• Ground black pepper - to taste

Directions

1. Prepare the required ingredients. Rinse and dry the greens.
2. The first step is to boil the potatoes in their uniforms. To do this, wash the potato tubers thoroughly with the hard side of a clean kitchen sponge under running water. Transfer the potatoes to a saucepan and cover with cold water (500 ml).
3. Place a saucepan with potatoes over high heat. When the water boils, reduce heat to low and cook the potatoes until tender, about 20 minutes (depending on variety and size). Finished potatoes should be easily pierced with a fork. Remove the potatoes from the broth and leave to cool.
4. Simultaneously with boiling potatoes, boil green lentils. To do this, rinse the lentils, put them in a saucepan, fill with clean cold water (500 ml), add bay leaves and half a red onion (about 50 g).
5. Place a saucepan with lentils on the stove over high heat. When the water boils, reduce heat to low and cook the lentils for about 25-30 minutes, until tender. Lentils should be soft, but not mushy.
6. Remove the bay leaf and onion from the lentil broth. Discard the lentils in a colander and let cool completely.
7. After boiling 100 g of lentils, its weight increased to 260 g.
8. Peel the cooled potatoes.
9. Cut the potatoes into small cubes, such as for a vinaigrette.
10. Remaining red onion (50 g)
11. cut into thin half rings.
12. Cut the pickled cucumbers into cubes.
13. Chop the parsley.
14. Cut the green onions into thin rings.
15. In a bowl, combine potatoes, red onions and green onions, parsley, pickles.
16. Add cooled lentils.
17. Stir.
18. Pour in olive or aromatic sunflower oil, add salt and black pepper.
19. Stir the salad again.
20. Let the potato-lentil salad cool in the refrigerator for about 20 minutes before serving.
21. Potato salad with lentils, pickled cucumbers and onions is ready.
22. Bon Appetit!