I’m declaring this hearty salad as perfect for a potluck or buffet. It can be made ahead and is good warm or at room temperature. It’s substantial enough to serve as a main course but is also fine as a side. I ate leftovers for days – it was even good cold. Perhaps straight out of the storage dish, but I’m not telling.

There’s a lot going on here – grilled potatoes and greens, lentils, and salmon. But the star of the show is the mustard cream sauce. With an entire cup of creme fraiche and two types of mustard, it can’t be anything other than delicious. I thought it made a bit more sauce than needed (mine was quite thick – calling it “sauce” is probably taking liberties, but I thinned mine with a bit of milk).

• Grilled Potato, Salmon, and Lentil Salad with Mustard Cream Sauce (Fine Cooking #141)