Lentil Potato Salad

• 3 shallots
• ~6 sprigs of thyme
• 1 bay leaf
• 1.5 C small green lentils
• 1.5 lb fingerling potatoes
• 3 T red wine vinegar
• 2 garlic cloves
• 1.5 T dijon mustard
• 3/8 C olive oil
• 1 T capers
• 3 T sour pickles
• 2 scallions
• 3/4 C parsley
• salt
• pepper

Halve one shallot and chop the other two.

Bring the lentils, halved shallot, thyme, bay leaf, and 4C salted water to a boil. Simmer covered for 25-30m until firm-tender. Drain and discard everything but the lentils.

While the lentils cook, cover the potatoes in 1-2" of cold water, bring to a boil, and simmer for a total of 15 minutes or until a knife pierces easily.

While the lentils and potatoes cook, mince the garlic and chop the capers, pickles, and parsley. Mix the chopped shallot and red wine vinegar, let sit for five minutes, then whisk in the garlic, mustard, olive oil, and a bit of salt and pepper. Mix in the capers, pickles, and scallions.

Slice the potatoes to 1/2" thick rounds and mix the lentils, potatoes, dressing, and most of the parsley; garnish with the remaining parsley.

From Smitten Kitchen