Cold Cannon

Ingredients

• 1 1/2 pounds new potatoes
• 1 tablespoon vegetable oil
• 3 cups chopped kale
• 1/2 cup cooked french lentils
• juice from half a lemon
• 2 teaspoons red wine vinegar or sherry vinegar
• 2 teaspoons dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon capers, finely chopped
• 2 green onions, roots and wilted outer leaves removed, finely chopped
• 2 tablespoons flat leaf parsley, chopped

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