Tangy Curried Potato Salad

Elevate your standard potato salad with this flavorful version, in which tangy mustard and bright lemon meet spicy curry powder, which is also packed with protein-rich lentils and plenty of veggies. What you get is a perfect, hearty picnic main cour… — Elevate your standard potato salad with this flavorful version, in which tangy mustard and bright lemon meet spicy curry powder, which is also packed with protein-rich lentils and plenty of veggies. What you get is a perfect, hearty picnic main course or side. (Photo source: Alec Tilly)

| Yield: 6 servings | Time: 30 minutes |

Ingredients

2 pounds potatoes

1 pound green beans

1 cup dried green lentils

1/2 cup tahini

1/2 cup water

1/4 cup lemon

1 1/2 teaspoons salt

1 tablespoon curry powder

1 tablespoon grainy mustard

Preparation

Rinse the lentils, and place in a medium pot with 2 cups of water over high heat. Once it begins to boil, turn heat down to medium-low and partially cover. Simmer until tender, about 20 minutes. Drain, and set aside.

In the meantime, fill a large pot with water and set to boil over high heat.

Rinse and chop potatoes into cubes. Rinse and chop green beans into thirds.

Transfer the potatoes into the boiling water, and cook until fork-tender, about 15 minutes. A couple minutes before the potatoes are ready, add the green beans to the pot. Once potatoes are soft and the green beans are just cooked but still crunchy, drain both into a large colander, and then return them to the pot.

Place the tahini, water, lemon juice, curry powder, garlic powder, mustard, and salt into a bowl and whisk to combine.

Add the lentils and the sauce to the large pot and mix everything together. Serve warm, cold from the fridge, or at room temperature at your next picnic.

Zero-waste tips

Buy your vegetables from a farmer’s market to ditch the plastic (and to support your local economy).
Buy your seasonings and lentils in bulk where possible, using your own container.
If you like tahini as much as I do, try buying in bulk online—you will save money and plastic!
Mustard and tahini can be found in glass instead of plastic. Reuse the containers for homemade dressings and sauces, or rinse and recycle them.