Lentil Salad with warm potatoes

I used green lentils and my favorite ones: Beluga lentils. I sliced spring onions, chopped parsley while the potatoes were cooking. For the vinaigrette I used olive oil, a loOot of apple-vinegar, some lemon juice, salt, pepper, chopped two toes of garlic and very small chopped "Maggi" leaves (important for the taste!).
Mix the cold lentils with vinaigrette and after fold in the still warm potatoes. On top I added some Tamari sauce.