Lentil Potato Salad with Feta

I can't resist the cartons of itsy-bitsy potatoes at the farmer's market this time of year. Tender and tasting of earth, which I guess is to say dirt, they cook quickly and pair with just about anything, such is the easy-going nature of these tubers. A quick boil, a gentle smash and they're ready to hang out with green lentils, fresh herbs, a bit of onion, a chunk of feta, lots of good olive oil and a healthy shot of lemon juice. Good warm now, even better for lunch tomorrow.

Lentil Potato Salad with Feta

Serves 4 

2 lbs/roughly 4 cups baby potatoes (yellow or red), scrubbed
3/4 cup french green lentils, rinsed
2 cloves garlic, minced
1/2 cup good olive oil
1/2 cup Italian parsley, chopped
1 tablespoon fresh oregano, chopped
7-8 kalamata olives, pitted and slivered
4 ounces sheep's milk (french) feta, crumbled
3/4 teaspoon kosher salt
Juice from half a juicy lemon

1. Put lentils in a pot and cover with cold water. Cook over medium heat until tender (20-30 minutes). Drain, spread out on a sheet pan to keep it from sticking and sprinkle a little olive oil over to keep them moist.

2. Put potatoes in a large pot and cover with cold water and a teaspoon or so of salt. Bring to a boil, then reduce to simmer until tender (do not under-cook!). Drain, place in a sturdy bowl and smash them just until they "open". Drizzle half the olive oil over, add the garlic and toss. Then add cooked lentils, herbs, olives, salt, remaining olive oil and lemon juice. Toss gently, top with feta and serve.