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


Roasted Potato Salad with Lentils


  • 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


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).


  • 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.


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