Light potato salad mixed with lentils and tomatoes…perfect for picnics and BBQs.

Lentil and Potato Salad, picnic, BBQ

After a winter and spring of house remodeling projects, I am so ready for the BBQs, picnics, and casual entertaining that Memorial Day weekend heralds. Well, just as soon as we fix our deck enough to hobble through another year. It’s squishy in a way that no deck should be. The hard truth is that it needs to be completely replaced. But since it’s only about 4 inches above the ground with no real safety issues, we’ve elected to just replace the rotting supports for now.

Yesterday, while our team of workers yanked up weathered boards, CM (Carnivorous Maximus) wondered aloud if we should just rip it all out and redo the deck right now. But seeing the panic flit across my face, we agreed that next year is soon enough. There are design issues that need to be sorted through, requiring a new approach, and I (and our savings accounts) need some breathing time.

So we packed up the car and headed to Tahoe for a few days of lakeside fun in the sun. And a BBQ.

As a kid, one of my all-time favorite BBQ dishes was potato salad. I could always count on someone bringing a huge bowl of it – and I feasted on all it’s forms. Over the years I moved away from the mayonnaise dressing, and more recently began adding legumes and tomatoes for a vegetarian meal. If you’re heading to a BBQ this weekend, here’s my latest favorite. The best part – you can make it all ahead of time and it just keeps getting better.  

Wimpy Tips

This is a great potato salad for vegetarians’ main dish, and a perfect side dish with BBQ ribs. If you want to add meat to the salad, I suggest frying up some crispy bacon and sprinkling it on top just before serving.

Tomorrow I’ll be posting another potato salad recipe from the Spices and Seasons cookbook as part of the Blog-Off I’m participating in! It’s all about potatoes, and packed with flavor.

Lentil and Potato Salad

Prep time: 

Cook time: 

Total time: 

Serves: Serves 2

Serving size: Entrée size

Beluga lentils are perfect in salads as they hold their shape so well through the cooking process.
Lentil and Potato Salad
  • ½ cup Beluga lentils
  • 8 fingerling potatoes
  • 1 cup thinly sliced spring onions
  • ½ seeded Serrano pepper, minced
  • ¼ cup sliced cherry tomatoes
  • ¼ cup diced celery
  • 2 Tbsp chopped Italian parsley
  • ¼ cup white wine vinegar
  • ½ tsp minced fresh rosemary
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • ¼ cup extra-virgin olive oil
Lentil Potato Salad
  1. Bring 2 cups water to a simmer and add the Beluga lentils. Cover and simmer for 20 minutes or until the lentils are tender. Drain and cool.
  2. Bring a pot of well salted water to a boil and add the potatoes. Reduce the heat to a simmer and cook for about 15 minutes or until potatoes are tender. Drain and cool. Slice or halve the potatoes when cool enough to handle.
  3. Toss the spring onions, Serrano pepper, tomatoes, celery, and parsley together in a large bowl. Add the lentils and potatoes.
  1. Whisk together the vinegar, rosemary, salt, and pepper in a small bowl. Whisk in the oil and dress the salad.



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12 Responses to “Vegan Lentil and Potato Salad” Subscribe

  1. Rita May 23, 2014 at 12:18 pm #

    Yumm! Never thought to combine potatoes and lentils. Love it. Looks delish.
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  2. lizthechef May 23, 2014 at 1:21 pm #

    Nice combo – I will try the next time I make potato salad. Would the French green lentils work here? I am not familiar with Beluga lentils, Susan.
    lizthechef recently posted..Chilled Sesame SpinachMy Profile

  3. apuginthekitchen May 23, 2014 at 1:32 pm #

    Really nice salad I love the idea of adding lentils and tomatoes to the salad. I do love a potato salad with mayo, always have but love variations also, potato salad just screams summer. Have a wonderful holiday weekend.
    apuginthekitchen recently posted..Crunchy Nutty Granola And Mary’s Secret Ingredient BoxMy Profile

  4. Norma Chang May 23, 2014 at 1:50 pm #

    Great combo, lentil and potatoes keeping this recipe for when I harvest my fingerlings, well first I need to plant them which will be this weekend (too cold to plant earlier).
    Norma Chang recently posted..Harvet Monday, May 19, 2014 – Comparing Windowbox & Garden + RampsMy Profile

    • The Wimpy Vegetarian May 23, 2014 at 1:52 pm #

      Thanks Norma! I’m so excited to tell you I planted my first vegetable garden in a few years. It’s a new house with great sun exposure. I’ve still got some seedlings to get in, but over half is now planted for awhile. I can’t wait to watch it grow :-)
      The Wimpy Vegetarian recently posted..Vegan Lentil and Potato SaladMy Profile

      • Norma Chang May 24, 2014 at 4:46 am #

        Yes, so exciting to watch things grow especially when started from seeds. Looking forward to reading about your garden and its progress. We are still experiencing night time temp in the 40’s so I must hold off putting many of my seedlings in the ground until end of month or early June.
        Norma Chang recently posted..Harvet Monday, May 19, 2014 – Comparing Windowbox & Garden + RampsMy Profile

  5. Choc Chip Uru May 24, 2014 at 4:39 am #

    My mum is always telling me to eat more lentils, but I absolutely detest them! Except in interesting dishes like this, they look like the perfect match of potatoes 😀

    Choc Chip Uru
    Choc Chip Uru recently posted..CCU Undercover: Heston For Coles LaunchMy Profile

  6. Debra May 25, 2014 at 5:46 am #

    Hope you had a great time in Tahoe and I love this twist on a BBQ side staple.
    Debra recently posted..Persian Ice Cream and Chocolate Bundt CakeMy Profile

  7. Terra May 26, 2014 at 5:09 pm #

    This looks hearty and delicious, and so full of happy nutrients. I agree, I am ready for all the grilling love too. Hubby and I look forward to grilling something different every weekend. Yum, Hugs, Terra
    Terra recently posted..Chocolate Pecan Biscotti #RecipeReduxMy Profile

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