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    Home » SALADS

    No-Mayo Roasted Potato Salad with Lentils

    July 15, 2022 13 Comments

    This entrée-worthy roasted potato salad is mixed with lentils, red onion, and optional grilled salmon. It's all tossed in a yogurt-soft cheese-dill dressing (no mayonnaise!). Perfect for any pot luck BBQ this summer!

    Make this salad ahead, and top with half of the dressing, reserving the rest for just before serving.

    Updated July 15, 2022

    Serving dish of a roasted potato salad mixed with lentils, dill, salmon and a yogurt-soft cheese-dill dressing.

    Summer means BBQs, backyard parties and potato salad. And this Roasted Potato Salad with Lentils might be the best one I've ever made.

    Lentils and potatoes are so perfect together. Another recipe that combines them that's a reader favorite is this Asparagus Salad with Potatoes and Lentils in a Lemon Vinaigrette.

    It's easy, can be made ahead, and is a full meal for vegetarians without the salmon. But the salmon addition is perfect for the omnivores at the table.

    Jump to:
    • Ingredients for Roasted Potato Salad
    • Ingredients for the Dressing
    • Instructions
    • For the Meat Eaters at the Table
    • Recommended Equipment
    • No-Mayo Roasted Potato Salad with Lentils Recipe

    Ingredients for Roasted Potato Salad

    • Baby potatoes
    • Brown lentils - green or black lentils are fine too.
    • Red onion
    • Chives

    Ingredients for the Dressing

    • Boursin soft cheese - I like the garlic and herbed cheese flavor
    • Yogurt - full fat yogurt is best for this dressing.
    • Rice vinegar
    • Fresh dill

    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.

    Instructions

    Step 1 (10 minutes)

    Roast the potatoes. Toss the potatoes in olive oil, salt and pepper. If you have one, roast the potatoes in an air fryer. Otherwise, use a conventional or toaster oven to roast them.

    Step 2 (30 minutes)

    Cook the lentils. Use these directions for cooking your best lentils.

    Step 3 (1 minute)

    Mix together. Mix the cooked lentils with the roasted potatoes, red onion and chives.

    Step 4 (5 minutes)

    Make the dressing. Whisk together all of the ingredients for the dressing, and drizzle half of it over the potatoes. Lightly toss, and add more dressing as desired.

    Step 5

    Serve. Serve chilled or at room temperature.

    For the Meat Eaters at the Table

    Grill or sauté a salmon fillet. Gently break it into bite-sized pieces and toss with the portion of the salad for the omnivores at the table.

    Recommended Equipment

    Air fryer
    Medium pot
    Sharp chef's knife

    Want more vegetarian and vegan dish ideas? I can help you. I have three newsletters for different topics: 1) Vegetarian Recipes, 2) Vegetarian Meal Plans, and 3) Vegetarian Tips for helping you to move to a more vegetarian diet. Choose which newsletters are most relevant to your lifestyle and you'll also get my 5 SECRETS TO FUSS-FREE VEGETARIAN DINNERS.

    Serving dish heaped with roasted potato salad made with lentils, dill, salmon and a yogurt-soft cheese-dill dressing.
    Print Recipe
    5 from 1 vote

    No-Mayo Roasted Potato Salad with Lentils Recipe

    This entrée-worthy roasted potato salad is mixed with lentils, red onion, and optional grilled salmon in the photo. It's all tossed in a yogurt-soft cheese-dill dressing (no mayonnaise!). Perfect for any pot luck BBQ this summer!
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Salad Main Dish
    Cuisine: Any
    Keyword: Potatoes and lentils, Roasted potato salad
    Servings: 6
    Calories: 372.7kcal
    Author: The Wimpy Vegetarian

    Ingredients

    Roasted Potato Salad with Lentils

    • 5 cups halved baby potatoes
    • 1 tablespoon extra virgin olive oil
    • ½ teaspoon kosher salt according to taste
    • ½ teaspoon freshly ground pepper
    • ¾ cup cooked brown lentil beans or green or black lentils
    • 1 ½ tablespoons minced chives
    • 1 cup chopped red onion

    Dressing

    • 3 tablespoons soft cheese with herbs I used Boursin garlic and herbed cheese
    • 2 tablespoons plain full-fat yogurt
    • 2 tablespoons rice vinegar
    • 6 tablespoons extra virgin olive oil
    • 2 teaspoons chopped dill
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon kosher salt

    Instructions

    Roasted Potato Salad with Lentils

    • Roast the potatoes. Preheat the air fryer to 400˚F. Toss the potatoes in oil, salt and pepper. Arrange in the basket of the air fryer, and roast for 10 minutes. Go to this post on air fryer potatoes if you want more information.
      If using a conventional oven, preheat the oven to 425˚F. Toss the potatoes in oil, salt and pepper. Arrange them on a baking sheet lined with parchment paper. Roast for 20 minutes, or until tender. The blade of a knife should be able to easily puncture the potatoes.
    • Cook the lentils. If using brown lentils, bring 1 ½ cups of water to simmer. Add ½ cup of dried lentils to the water with a healthy pinch of kosher salt. Cook for 20 minutes or until tender.
      Go to this post for detailed instructions on cooking lentil beans if you would like more information, or are using green or black lentils. Each lentil bean is explained, has detailed cooking instructions, and ways to use each.
    • Combine the roasted potatoes, ¾ cup of cooked lentils (or more, if you prefer), the minced chives, and chopped red onion together in a large bowl.
      Toss with the dressing (below).

    Dressing

    • Whisk together all of the dressing ingredients in a small bowl. This makes more dressing than you will need, so reserve the rest to re-dress leftovers the next day.

    Nutrition

    Calories: 372.7kcal | Carbohydrates: 39.6g | Protein: 9.8g | Fat: 20g | Saturated Fat: 4.5g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 12g | Cholesterol: 8.5mg | Sodium: 447.1mg | Potassium: 812mg | Fiber: 10.6g | Sugar: 3.2g | Vitamin A: 132.5IU | Vitamin C: 28.2mg | Calcium: 50.7mg | Iron: 3mg
    « Broccoli Salad with White Beans
    Vegetarian Meal Plan: A Week of Hearty Salads »

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    Reader Interactions

    Comments

    1. lizthechef

      July 13, 2013 at 12:31 pm

      Love the flexibility of your salad, Susan -

      Reply
    2. Wendy

      July 13, 2013 at 1:07 pm

      This turned out great...love it! That dressing is fabulous...I'd eat the salmon version as we're going to try to eat fish 2-3 times each week going forward in lieu of fish oil supps.

      Reply
    3. apuginthekitchen

      July 13, 2013 at 2:06 pm

      Really nice salad Susan, love the options to change it up a bit i.e. salmon. I love it the way you wrote with the lentils. That dressing sounds amazing, this is a great salad.

      Reply
    4. Dorothy at ShockinglyDelicious

      July 13, 2013 at 4:07 pm

      I really like the flexible way you wrote this recipe!

      Reply
    5. veronica gantley

      July 13, 2013 at 5:14 pm

      Your lentil potato salad is so lovely. I could go for a big bowl of that right now!!

      Reply
    6. Marlene @Nosh My Way

      July 13, 2013 at 6:46 pm

      I love how you gave options for this. I love salmon, but I think this salad is great stand alone.

      Reply
    7. Michelle

      July 13, 2013 at 7:36 pm

      The dressing sounds wonderful!

      Reply
    8. angela@spinachtiger

      July 13, 2013 at 9:05 pm

      I like this as a vegetarian dish. Seems filling and satisfying and I think would disappear at a party.

      Reply
    9. Cindys Recipes and Writings

      July 13, 2013 at 9:08 pm

      Salmon is never an option at my house if I have it its on this salad!

      Reply
    10. CCU

      July 13, 2013 at 11:54 pm

      My mum always complains I eat potatoes not lentils 😛
      Now I can eat both - perfect!

      Cheers
      CCU

      Reply
    11. Erika

      July 19, 2013 at 7:41 am

      Ooh fabulous--I know what you mean about getting kind of stuck in a rut. So great to start exploring and finding new and different flavor/ingredient combinations! Wait--I just realized I have five little potatoes from my coworker's leftover CSA. I'm so excited!!! I might make this salad this weekend--I love lentils sooo much. They're perfect for taking a salad from, well, a salad to an entree with lots of protein/fiber/etc. So basically, this is a brilliant salad. Beautiful, as always!

      Reply
    12. Mary Frances

      July 24, 2013 at 9:12 am

      There are few things that shout "summer!" to me more than a potato salad. I love your twist on the common potato salad--the addition of salmon is wonderful! Thanks for the inspiration, I will be sure to step it up with my next salad! 🙂

      Reply
    13. Kiersten @ Oh My Veggies

      July 26, 2013 at 5:24 pm

      I love the idea of adding lentils to potato salad--two of my favorite ingredients together!

      Reply

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    I'm a mostly vegetarian married to a mostly carnivore and am on a constant hunt for healthy, delicious recipes we'll both like. Most recipes here are vegetarian with tips for adding meat or fish for the meat-eaters at the table. Whether you're vegetarian, or just wanting to eat less meat, I hope you'll find inspiration here to try something new for your own table, even if you're sharing it with someone with different eating preferences.

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