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.
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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.
🧅 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
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🔪 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
Asparagus Carbonara with Horseradish Crumbs
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Potato Asparagus Salad with Lentils and Lemon Vinaigrette
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.
Rita
What percent acidity is the vinegar you use for the vinaigrette? There's quite a difference between 6 and 8 percent. o
The Wimpy Vegetarian
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!!
Suzy
How many servings is this Susan? I'm guessing 4? Maybe I missed it? 🙁
The Wimpy Vegetarian
More like 4 - 6. The potatoes make it heartier. I'll enter the information!! Thanks so much for your question 🙂
Suzy
Thank you! Can't wait to try it! Just needed to know how much to reduce for the two of us! 🙂
Suzy
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! 🙂
The Wimpy Vegetarian
I’m so happy you liked it!!!! Thanks so much for letting me know!
Jessica Formicola
So much goodness in one bowl! And the lemon vinaigrette sounds amazing!
The Wimpy Vegetarian
Thanks Jessica! I use the vinaigrette on everything!
Vicky
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.
The Wimpy Vegetarian
Thanks Vicky! There's definitely a range of mush-i-ness when they're cooked, and these two will do great in a salad!
Ann
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 🙂
The Wimpy Vegetarian
So you totally get the tentative northern spring! I keep telling myself it makes me appreciate summer all the more 🙂
Tania | Fit Foodie Nutter
Such a beautiful looking salad - absolutely perfect for the summer times ahead!
The Wimpy Vegetarian
Thanks Tania! Yes, I'm sure I'll make this one several times over the summer 🙂
Chichi
This recipe will definitely get me trying asparagus. I haven’t tried it before. Can’t wait to give this recipe a shot. Thanks
Amy Smith
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
megan @ MegUnprocessed
I've got asparagus in the fridge now. I'm going to have to make this! Yum!
The Wimpy Vegetarian
Oh I hope you like it!!! If you make it, I'd love to hear how it goes!!
Liz
Now I wish I had picked up some lentils yesterday!! On my list now so I can make this fabulous potato salad!
The Wimpy Vegetarian
Thanks so much Liz!
Karen
Interesting take on thin versus thick asparagus. I've never given it any thought but that makes total sense.
The Wimpy Vegetarian
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.
Ansh
Gorgeous salad. Calls out to the spring to wake up and enjoy the sunshine! Great flavors!
The Wimpy Vegetarian
I completely agree. Asparagus to me, is so hopeful. Maybe because its wand harken spring.
Jane
I absolutely love hearty vegetable salads, especially with citrus vinaigrettes. This is right up my alley!! So fresh and delicious!
The Wimpy Vegetarian
Thanks so much! Citrus vinaigrettes brighten everything!
Laura Kumin
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.
The Wimpy Vegetarian
I hope you try it!!
Dorothy Reinhold
Now this is my kind of salad. Great texture and the perfect blend of flavors in the dressing!
The Wimpy Vegetarian
Thanks so much! It's one of my favorites!
Barb | Creative Culinary
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.
The Wimpy Vegetarian
You have some time to make up for, girl! Grilled asparagus is fabulous!
Nicole Griffin
This looks delicious. I have never tried asparagus with potatoes before. Can't wait to make it!
The Wimpy Vegetarian
Thanks so much! I hope you like it as much as we do!!
Chris David
Really delicious recipe. I love it yummy!!!
Merris
I used regular green lentils, potatoes, celery and asparagus, served on a bed of spinach. It was delicious. The dressing is really nice. Thanks!