Indian Lentil and Potato Salad Recipe

indian lentil and potato salad

Monday was a gorgeous day and my husband decided to cook some steaks on the BBQ. We have been enjoying our new Kamado Joe so much and we try to use it as much as we can. When my husband is working in Asia, one of my sons takes charge of the BBQ. We made excellent Indian Burgers last month. 

Since I don't eat steaks I wanted to make a filling salad to go with our meal. I went shopping at the farmer's stand close to home. They add new potatoes and decided to prepare an Indian Lentil and Potato Salad. For the salad you need to cook your potatoes in the morning and keep them in the refrigerator until ready to serve. While at the vegetables stand I picked fresh beans, radishes and green onions. They were added to the salad for some crunchiness. The dressing is simply sour cream, mayonnaise and a Mild Curry paste mix all together. I have been enjoying this paste so much and it's now a staple in my home. 

What are your favorite salads this Summer?

indian lentil and potato salad


4 cups potatoes, cooked and cubed
60 ml cup lentils
125 ml green beans
60 ml radishes, sliced
30 ml green onions, sliced
60 ml sour cream
60 ml mayonnaise
5 ml Patak's Mild Curry Paste

1- Cook potatoes at least 2-3 hours before serving. Let cool in the refrigerator.
2- Cook lentils in 125 ml water until soft and water is absorbed. It will take between 20 to 30 minutes. Place in refrigerator. 
4- In a small pan cook the Mild Curry Paste, with a few tablespoons of water on medium heat, for a few minutes to release the full flavours and aroma of the paste. Place in a small bowl and let the paste mixture cool in the refrigerator until ready to use.
3- When ready to serve the salad place vegetables and lentils in a large bowl.
4- In a small bowl mix the sour cream, mayonnaise and Mild Curry Paste. Pour over vegetables and gently mix. 

NOTE: It is important that the paste is not consumed uncooked.

Indian Lentil and Potato Salad