Roasted Potato Lentil Salad Without Mayo

A bowl filled with roasted potato salad with lentils with text overlay.

Roasted Potato Lentil Salad Without Mayo

This entrée-worthy roasted potato salad without mayo is tossed with lentils, red onion, and a yogurt-soft cheese-dill dressing. Perfect for any pot luck BBQ this summer!

Course Salad Main Dish

Cuisine Any

Keyword Potatoes and lentils, Roasted potato salad

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 372.7kcal

Author Susan Pridmore

Equipment

Air Fryer (optional)
medium pot
Whisk

Ingredients

Roasted Potato Salad with Lentils

6 cups halved baby Yukon gold potatoes (new potatoes)
1 tablespoon extra virgin olive oil
½ teaspoon kosher salt according to taste
½ teaspoon freshly ground pepper
1 cup cooked French green lentils or brown 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 roast 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