Potato Asparagus Salad with Lentils and Lemon Vinaigrette

Potato salad with asparagus, radishes and lentils.

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.

Course Salad Main Dish, Vegetarian Main Dish, Vegetarian Side Dish

Cuisine American

Keyword lentil salad, potato asparagus salad, potato salad

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 429kcal

Author Susan Pridmore

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.

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