Instructions: 6 SERVINGS DAIRY-FREE

This clever combination of flavors and textures features an all-time salad favorite-tasty potatoes-jazzed up with lentils, cilantro and curry powder.

Offer wedges of toasted pita bread alongside.

In medium saucepan, combine lentils and 2 cups water. Bring to a boil, then reduce heat to low and simmer gently until water is absorbed and lentils are tender but still firm, about 25 minutes. Drain; cool to room temperature.

Meanwhile, in medium saucepan, combine potatoes and lightly salted water.

Bring to a boil, reduce heat to medium and cook until tender, about 20 minutes. Drain potatoes. When cool enough to handle, cut into 1-inch pieces.

In large serving bowl, combine mayonnaise, yogurt, cilantro, curry powder and scallion. Add lentils, potatoes and tomatoes and toss gently to coat. Serve at room temperature.

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