Wicked Potato Salad with Dill

Wicked Potato Salad with Dill
by Bettina Campolucci Bordi

Serves 4-6 as a sharing dish

You can’t deny yourself a good potato – fact! Especially if it is a potato salad that has the added goodness of nuts, lentils and greens. You simply can’t go wrong.


85 g (3 oz / 1/2 cup) beluga lentils
600 g (1 lb 5 oz) baby potatoes

For the dressing

60 ml (2 fl oz / 1/4 cup) olive oil
2 tablespoons apple cider vinegar
1 small shallot, finely diced
1 tablespoon chopped dill, plus extra to garnish
1/2 tablespoon strong mustard (I love a good Dijon)
1/2 tablespoon maple syrup
1 tablespoon chopped capers
1 green apple, cored and finely diced
pink Himalayan salt and black
pepper, to taste

To serve

handful of watercress
handful of baby spinach
30 g (1 oz / 1/4 cup) raw walnuts

Happy Food
Happy Food
by Bettina Campolucci Bordi


Cook the lentils following the packet instructions. Drain and set aside.

Next boil the potatoes in a big saucepan with a pinch of salt. Drain and set aside.


In a bowl, combine all the dressing ingredients, giving everything a good stir so that all the ingredients are properly incorporated. Then add the potatoes and beluga lentils and give it a stir.

Add the watercress, baby spinach, extra dill and walnuts just before serving so that they don’t get too soggy from the dressing. Serve immediately.

Tip: I always find that this salad tastes so much better the day after it has been made because that way the ingredients have had time to marry. Just make sure you leave the leafy bits out until you are ready to serve.