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    Home » SALADS

    Potato Asparagus Salad with Lentils in a Lemon Vinaigrette

    Modified: May 17, 2025 by Susan Pridmore · This post may contain affiliate links · 37 Comments

    A spring vegan potato asparagus salad, hearty enough for a meal, loaded with asparagus, potatoes, lentils, radishes, sugar snap peas, and mint - all dressed with a bright lemon vinaigrette.

    This potato salad recipe is even better if you make this salad a couple of hours ahead, and allow it to macerate in the dressing. Reserve some of the dressing to add some just before serving.

    Jump to Recipe
    Potato salad with asparagus, radishes and lentils.

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    Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.

    Jump to:
    • 🧅 Asparagus Salad Main Ingredients
    • 🔪 Recommended Equipment
    • 🤷‍♀️ What's the best way to cook asparagus?
    • 👩‍🍳 Why This Recipe Works
    • ⏰ Tips to Simplify and Save Time
    • 🤷‍♀️ Asparagus Potato Salad FAQ
    • 📇 More Asparagus Recipes
    • Potato Asparagus Salad with Lentils and Lemon Vinaigrette

    Spring wakes slowly here in the mountains. After relishing the explosion of spring for decades just outside San Francisco, and before that in Atlanta, I'm now adjusting to something more tentative. More gentle.

    I see four fuzzy buds one day on a bush when walking little Paprika. The next day, two more gather up their nerve to join them. And then snow flurries dust those brave buds. Two steps forward. One step back. Life, you know?

    Regardless of the weather, my body begins to crave salads that balance the vegetables of spring with the hardiness of winter fare. Especially if they involve asparagus. Asparagus is available year-round, but in spring they are at their most tender.

    If you're interested in more vegetarian recipes to make in the spring, check out this post for what to cook in April.

    Bundle of asparagus wrapped in a napkin.

    🧅 Asparagus Salad Main Ingredients

    The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minutes meal or less.

    For the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post.

    • French green lentils - These lentils hold their shape well when cooked. Black beluga lentils work too, for the same reason. Brown lentils do not.
    • Asparagus - Either thin or thick asparagus is fine.
    • Yukon gold potatoes - Baby potatoes are ideal in this recipe if they're Yukon gold potatoes. Red potatoes are also fine in this recipe.
    • Sugar snap peas
    • Radishes
    • Fresh mint
    • Lemon vinaigrette

    Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

    🔪 Recommended Equipment

    Having the right equipment for recipes makes prepping soooo much easier. If you want more fuss-free prepping and cooking, check out my updated list of favorite kitchen tools and equipment.

    • Medium pot - for cooking the lentils and potatoes.
    • Baking sheet - if you roast the asparagus, or you can air fry it in an air fryer, or sauté the spears in a skillet.
    • Whisk - for the vinaigrette

    🤷‍♀️ What's the best way to cook asparagus?

    We can debate this all day, but asparagus is best lightly roasted IMO. Although I acknowledge both slender and fat spears can be simmered in water, steamed, sautéed, and even grilled.

    Since I have an air fryer (yay!), air fryer asparagus is my #1 favorite method unless the recipe calls for sautéing it with onion, garlic, etc.

    If you don't have an air fryer, roast in a 400˚F oven for  10 - 15 minutes, depending on the thickness.

    If you want to know how to cook different types of lentils, check out this primer on lentils.

    👩‍🍳 Why This Recipe Works

    • Both asparagus and lentils benefit from some acid, so they're perfect with vinaigrettes, particularly ones with lemon juice. If you don't have any lemon juice on hand, however, I highly recommend this white balsamic vinaigrette.
    • Having both potatoes and lentils in the recipe turn it into a fabulous meal that requires little else. Here's a roasted potato lentil salad I often make.
    • Sugar snap peas add some texture, along with the radishes. And the radishes add a little bite.

    ⏰ Tips to Simplify and Save Time

    • Cook the lentils ahead of time, or purchase them pre-cooked in cans or frozen.
    • Make the vinaigrette up to 1 week ahead.
    • Cook the entire salad ahead of time, assemble, and dress with ½ of the vinaigrette. When ready to serve, dress with the remaining vinaigrette.

    🤷‍♀️ Asparagus Potato Salad FAQ

    Can I make this salad ahead of time?

    Yes. Make and assemble the entire salad, and dress with ½ of the vinaigrette. Transfer to a sealed container and refrigerate. When ready to serve, dress with the remaining vinaigrette. Serve chilled, at room temp, or re-warm in a 350˚F oven or in the microwave oven.

    📇 More Asparagus Recipes

    Keto-Friendly Cream of Asparagus Soup

    Roasted Asparagus Gribiche

    Asparagus Carbonara with Horseradish Crumbs

    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Save Recipe
    Potato salad with asparagus, radishes and lentils.
    5 from 70 votes

    Potato Asparagus Salad with Lentils and Lemon Vinaigrette

    Springtime potato asparagus salad that's made into a meal by adding lentils, sugar snap peas and radishes. Don't over-toss this salad. Otherwise the potatoes will begin to break up and become mushy. 
    Print Recipe Save Saved! Pin Recipe Add to Recipe Collection Go to Collections Add to Shopping ListGo to Shopping List
    Prep Time15 minutes mins
    Cook Time40 minutes mins
    Total Time55 minutes mins
    Course: Salad Main Dish, Vegetarian Main Dish, Vegetarian Side Dish
    Cuisine: American
    Keyword: lentil salad, potato asparagus salad, potato salad
    Servings: 6
    Calories: 429kcal
    Author: Susan Pridmore
    Prevent your screen from going dark

    Ingredients

    Salad

    • ¾ cup uncooked French Green Lentils (1 ½ cups cooked)
    • 1 teaspoon kosher salt, or ½ teaspoon table salt
    • 1 pound asparagus, trimmed
    • 1 pound Yukon gold potatoes, unpeeled, cut into chunks
    • 1 cup sugar snap peas, thinly sliced
    • 5 - 6 radishes, trimmed and thinly sliced
    • ¼ cup thinly sliced fresh mint
    • ¼ teaspoon freshly ground black pepper

    Lemon Vinaigrette

    • ¼ cup white wine vinegar
    • 2 tablespoons Dijon mustard
    • 1 teaspoon garlic paste, or minced garlic
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • 2 tablespoons lemon juice
    • ½ cup extra virgin olive oil

    Instructions

    • Cook up the lentils while you make the rest of the salad.
      Bring salted water to a simmer, and ¾ cup dry lentils. The typical ration is 3 cups water for every cup of dry lentils. Follow the directions on the package for cooking them. French green lentils typically require a 40 - 45 minute simmer. 
      Pro-tip: More details for cooking French Green Lentils.
    • Roast the asparagus in a 400˚F oven for 10 minutes on a parchment paper lined sheet pan, or until just tender, or make Air Fryer asparagus in the air fryer.
      Slice into 1-inch pieces.
    • Place the potato chunks in a medium pot, and add enough salted water to cover them by 1 inch. Bring it to a boil, and reduce to a simmer. Cook until tender (about 10 minutes, depending on the size of the potatoes).
      Drain.
    • Combine the sugar snap peas, radishes and mint in a large bowl. Add the potatoes, roasted asparagus and cooked lentils.
    • Whisk together all of the Vinaigrette ingredients except the olive oil. Pour in the olive oil while continuing to whisk.
    • Pour one-half of the vinaigrette over the salad and very gently toss, using a large metal spoon.
      Let sit for 10 minutes on the counter to absorb some of the dressing, and add additional dressing - according to your own preference just before serving. 
    • Serve at room temperature.

    Nutrition

    Calories: 429kcal | Carbohydrates: 48g | Protein: 17g | Fat: 18.9g | Saturated Fat: 2.6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13.3g | Sodium: 652.7mg | Potassium: 554.5mg | Fiber: 19.2g | Sugar: 4g | Vitamin A: 836.1IU | Vitamin C: 35.3mg | Calcium: 77.7mg | Iron: 6.5mg
    « Cauliflower Steaks over Lentil Salad
    15-Minute Easy Summer Corn and Tomato Salad Recipe »

    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. Rita

      May 07, 2018 at 11:47 am

      5 stars
      What percent acidity is the vinegar you use for the vinaigrette? There's quite a difference between 6 and 8 percent. o

      Reply
      • The Wimpy Vegetarian

        May 07, 2018 at 11:56 am

        5 stars
        Good point! There is a difference. I get mine from Filoli's where they steep their herbs in them. Unfortunately the bottle doesn't indicated a percentage. Sorry!!

        Reply
    2. Suzy

      May 08, 2018 at 10:40 am

      5 stars
      How many servings is this Susan? I'm guessing 4? Maybe I missed it? 🙁

      Reply
      • The Wimpy Vegetarian

        May 08, 2018 at 11:55 am

        5 stars
        More like 4 - 6. The potatoes make it heartier. I'll enter the information!! Thanks so much for your question 🙂

        Reply
        • Suzy

          May 08, 2018 at 11:59 am

          5 stars
          Thank you! Can't wait to try it! Just needed to know how much to reduce for the two of us! 🙂

          Reply
          • Suzy

            May 20, 2018 at 4:57 pm

            5 stars
            Finally got around to making this. It was great! I cut my potatoes and steamed them to keep them a bit firmer. Then I steamed the asparagus. Love the dressing! I think I found a new lunch favorite to tote to the office! 🙂

            Reply
            • The Wimpy Vegetarian

              May 20, 2018 at 5:02 pm

              5 stars
              I’m so happy you liked it!!!! Thanks so much for letting me know!

              Reply
    3. Jessica Formicola

      May 10, 2018 at 11:49 am

      5 stars
      So much goodness in one bowl! And the lemon vinaigrette sounds amazing!

      Reply
      • The Wimpy Vegetarian

        May 10, 2018 at 12:21 pm

        5 stars
        Thanks Jessica! I use the vinaigrette on everything!

        Reply
    4. Vicky

      May 10, 2018 at 12:33 pm

      5 stars
      This would make a colorful side dish! Thanks for the tips on the kinds of lentils to use. I typically just use the lentils I have on hand, but I want to make sure they hold up well in the dish so I will check out the ones you suggested.

      Reply
      • The Wimpy Vegetarian

        May 10, 2018 at 3:33 pm

        5 stars
        Thanks Vicky! There's definitely a range of mush-i-ness when they're cooked, and these two will do great in a salad!

        Reply
    5. Ann

      May 10, 2018 at 1:03 pm

      5 stars
      I love your perspective on spring, which is slow to come where I am in Eastern Canada too :). And love this twist on potato salad too! The flavor sound perfect to me 🙂

      Reply
      • The Wimpy Vegetarian

        May 10, 2018 at 3:35 pm

        5 stars
        So you totally get the tentative northern spring! I keep telling myself it makes me appreciate summer all the more 🙂

        Reply
    6. Tania | Fit Foodie Nutter

      May 10, 2018 at 3:04 pm

      5 stars
      Such a beautiful looking salad - absolutely perfect for the summer times ahead!

      Reply
      • The Wimpy Vegetarian

        May 10, 2018 at 3:35 pm

        5 stars
        Thanks Tania! Yes, I'm sure I'll make this one several times over the summer 🙂

        Reply
    7. Chichi

      May 10, 2018 at 5:18 pm

      5 stars
      This recipe will definitely get me trying asparagus. I haven’t tried it before. Can’t wait to give this recipe a shot. Thanks

      Reply
    8. Amy Smith

      May 11, 2018 at 2:57 pm

      5 stars
      I just wanted to drop by and say that this recipe is awesome. I tried it yesterday and everyone at home loved it. In fact we ran out which has never happened before. Thank you so much for this recipe.

      Amy Smith
      Baltimore, MD

      Reply
    9. megan @ MegUnprocessed

      May 18, 2018 at 1:33 pm

      5 stars
      I've got asparagus in the fridge now. I'm going to have to make this! Yum!

      Reply
      • The Wimpy Vegetarian

        May 18, 2018 at 10:14 pm

        5 stars
        Oh I hope you like it!!! If you make it, I'd love to hear how it goes!!

        Reply
    10. Liz

      May 27, 2021 at 4:22 am

      5 stars
      Now I wish I had picked up some lentils yesterday!! On my list now so I can make this fabulous potato salad!

      Reply
      • The Wimpy Vegetarian

        June 06, 2021 at 6:44 pm

        5 stars
        Thanks so much Liz!

        Reply
    11. Karen

      May 27, 2021 at 8:32 am

      5 stars
      Interesting take on thin versus thick asparagus. I've never given it any thought but that makes total sense.

      Reply
      • The Wimpy Vegetarian

        June 06, 2021 at 6:46 pm

        5 stars
        That's my experience, but I like all asparagus in truth. Someone at a party the other night said to enjoy asparagus while we can, because they're so irrigation intensive. And I do love these things, fat or thin.

        Reply
    12. Ansh

      May 27, 2021 at 10:25 am

      5 stars
      Gorgeous salad. Calls out to the spring to wake up and enjoy the sunshine! Great flavors!

      Reply
      • The Wimpy Vegetarian

        June 06, 2021 at 6:48 pm

        5 stars
        I completely agree. Asparagus to me, is so hopeful. Maybe because its wand harken spring.

        Reply
    13. Jane

      May 27, 2021 at 1:02 pm

      5 stars
      I absolutely love hearty vegetable salads, especially with citrus vinaigrettes. This is right up my alley!! So fresh and delicious!

      Reply
      • The Wimpy Vegetarian

        June 06, 2021 at 7:31 pm

        5 stars
        Thanks so much! Citrus vinaigrettes brighten everything!

        Reply
    14. Laura Kumin

      May 27, 2021 at 1:23 pm

      5 stars
      I just got some asparagus in my csa this week and this is the perfect way to use them. Can't wiat to try this salad.

      Reply
      • The Wimpy Vegetarian

        June 06, 2021 at 7:34 pm

        5 stars
        I hope you try it!!

        Reply
    15. Dorothy Reinhold

      May 27, 2021 at 6:07 pm

      5 stars
      Now this is my kind of salad. Great texture and the perfect blend of flavors in the dressing!

      Reply
      • The Wimpy Vegetarian

        June 06, 2021 at 7:36 pm

        5 stars
        Thanks so much! It's one of my favorites!

        Reply
    16. Barb | Creative Culinary

      June 04, 2021 at 11:33 am

      5 stars
      After snubbing my nose at asparagus for years until adulthood, I have so many wasted moments to make up for and a salad like this would be at the top of my list.

      I do like to grill my asparagus; I get the skinnier ones and they are done in 5 minutes...and I could usually sit down and eat an entire stalk for dinner; nothing else required!

      Can't wait to try this...sound fantastic Susan.

      Reply
      • The Wimpy Vegetarian

        June 06, 2021 at 7:48 pm

        5 stars
        You have some time to make up for, girl! Grilled asparagus is fabulous!

        Reply
    17. Nicole Griffin

      June 17, 2021 at 3:48 pm

      This looks delicious. I have never tried asparagus with potatoes before. Can't wait to make it!

      Reply
      • The Wimpy Vegetarian

        June 19, 2021 at 1:13 pm

        5 stars
        Thanks so much! I hope you like it as much as we do!!

        Reply
    18. Chris David

      April 05, 2022 at 11:03 pm

      5 stars
      Really delicious recipe. I love it yummy!!!

      Reply
    19. Merris

      November 12, 2022 at 6:34 am

      5 stars
      I used regular green lentils, potatoes, celery and asparagus, served on a bed of spinach. It was delicious. The dressing is really nice. Thanks!

      Reply
    5 from 70 votes (8 ratings without comment)

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    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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