Creamy Potato Salad with Lentils & BasilFeatured

Creamy Potato Salad with Lentils & Basil

There is no more classic picnic fare than a creamy potato salad - lentils are a perfect match, along with a squeeze of lemon and some fresh basil from the garden.

Recipe courtesy of Canadian Pulse Industry


Preparation time


For 6 Serving(s)


  • 4 medium thin-skinned potatoes, scrubbed
  • 60 ml mayonnaise
  • 60 ml sour cream
  • 15 ml grainy mustard
  • 15 ml lemon juice
  • 2 eggs, hard boiled, peeled and chopped
  • 125 ml cooked or canned lentils, drained
  • 2 ml salt
  • 60 ml basil leaves, thinly sliced (or whole if small)
  • 2 green onions, thinly sliced


  1. Cut potatoes into 3/4-inch pieces. Place in a small pot, cover with cool water and bring to a boil; cook for 20 minutes, or until tender. Drain well.
  2. In a medium bowl combine mayonnaise, sour cream, mustard and lemon juice. Add warm, drained potatoes, eggs, lentils, and salt. Toss well. Sprinkle with basil and onions and serve warm, or refrigerate until needed. If you keep it longer than a few hours, add the basil and green onions prior to serving.