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Fingerling Potato Salad With Black Lentils and Labneh

Fingerling Potato Salad With Black Lentils and Labneh 6.000

Laura Chase de Formigny for The Washington Post; styling by Lisa Cherkasky for The Washington Post

Weeknight Vegetarian May 9, 2021

This Egyptian-style potato salad gets its punch from tangy, garlicky labneh. Make sure to toss the fingerling potatoes with their dressing while they’re still warm; that helps them absorb it. If you’d like, substitute small new potatoes and use store-bought labneh or Greek yogurt. You’ll be left with more confit garlic and garlic-infused oil than you need for this dish. Add the garlic to mashed potatoes or blend it into dressings, and use the oil to drizzle on roasted vegetables or to make a vinaigrette.

Active time: 20 mins; Total time: 1 hour 10 mins, plus overnight straining time

Make Ahead: The labneh needs to drain overnight.

Storage Notes: The salad can be refrigerated for up to 5 days. Freezing is not recommended. The garlic confit can be refrigerated for up to 1 week and frozen for up to 3 months. Make sure the cloves are submerged in the oil by at least 1 inch. Use a clean spoon to scoop the cloves out. The garlic oil can be refrigerated for up to 7 days. The labneh can be refrigerated for up to 5 days, as can the cooked potatoes and lentils. Rewarm the potatoes and lentils in the microwave or the oven before dressing and assembling.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • For the labneh
  • 3 cups plain yogurt
  • 1 1/2 teaspoons fine sea salt
  • For the garlic confit
  • 15 cloves garlic
  • 1 cup extra-virgin olive oil, plus more if needed
  • For the potato salad
  • 1 1/2 pounds fingerling potatoes (may substitute small new potatoes), scrubbed
  • 1/4 cup black lentils
  • 1/2 cup fresh parsley, chopped
  • 1/3 cup finely chopped white or yellow onion
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1 teaspoon fine sea salt

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Make the labneh: In a small bowl, stir together the yogurt and salt. Line a fine-mesh strainer with cheesecloth, place on top of another bowl and scoop the salted yogurt into the lined strainer. Cover with a plate, and refrigerate for at least 8 hours or overnight.

Make the garlic confit: Position a rack in the middle of the oven and preheat to 250 degrees. In an ovenproof skillet, combine the garlic with the olive oil, adding more oil if needed to barely cover the garlic and bake until the garlic is very soft, about 1 hour. Transfer the garlic and the oil to a clean jar with a lid and refrigerate until needed.

When the labneh has drained and thickened, in a small bowl mash 6 cloves of the garlic confit. Transfer the labneh to the bowl and whisk to combine. You should have about 1 cup. (Save the thin whey for another use, such as adding to smoothies, soups and stews, soaking grains and nuts, or using instead of water in bread baking.)

Make the potato salad: In a large pot over high heat, combine the potatoes and enough cold water to cover by 2 inches. Bring to a boil, then reduce to a simmer. Cook for 5 minutes, then add the lentils. Cook until the potatoes are fork-tender and the lentils are tender but with a slight al-dente bite, 20 to 25 minutes, then drain and let cool slightly.

In a large bowl, whisk together the parsley, onion, 3 tablespoons of garlic oil, lemon, cumin, chili powder, 1 clove of garlic confit and salt. While the potatoes are still warm, cut them lengthwise or slice into coins. Transfer the potatoes and lentils to the bowl with the dressing, and gently fold until thoroughly coated.

Transfer to a serving platter, and top with dollops of the garlic labneh (about 1 cup) along with a few cloves of garlic confit, and serve warm or at room temperature.

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Recipe Source

Adapted from “Eat, Habibi, Eat” by Shahir Massoud (Appetite, 2021).

Tested by Joe Yonan.

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Ingredients are too variable for a meaningful analysis.

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