Protein-packed potato salad says Maine in fall all over it.
- 2 shallots (one cut in half, the other finely diced)
- 4 thyme sprigs
- 1 bay leaf
- 1 cup French lentils
- salt and pepper
- 1 pound fingerling potatoes, preferably Maine-grown
- 2 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1 tablespoon Dijon mustard
- ¼ cup olive oil
- 2 teaspoons capers, rinsed, drained, and roughly chopped
- 2 tablespoons cornichons, roughly chopped
- 2 scallions, thinly sliced
- ½ cup flat-leaf parsley
- Rinse the lentils and place in a medium saucepan with the halved shallot, thyme, bay leaf, a big pinch of salt, and 4 cups of water. Simmer over medium heat for about 30 minutes until the lentils are tender but still firm. Drain, discarding everything but the lentils, and keep warm.
- Meanwhile, cook the potatoes in a separate saucepan. Cover them with 2 inches of cold water. Bring to a boil, then simmer for 15 minutes. They are done if they are easily pierced with a knife. Drain and keep warm.
- Make the dressing by combining the chopped shallot and red wine vinegar in the bottom of a bowl and letting it sit for 5 minutes. Whisk in minced garlic, mustard, a pinch of salt and a pinch of pepper, and olive oil. Stir in capers, cornichons, and scallions.
- Slice potatoes into ½-inch pieces, then add the lentils, dressing, and parsley.