Spring Potato & Lentil Salad (Vegan & Gluten Free)

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Potato, Lentil & Green Bean Salad Recipe Notes

I love this salad. Perfectly cooked thin skinned baby potatoes, green lentils, tender french green beans, red onion, radish, and arugula tossed with a bright red wine vinaigrette. I always add handfuls of fresh mint and most importantly, dill. This is just one variation, however. Sometimes I use asparagus and tarragon, and I even enjoy a variation with apple and walnuts. Start with potatoes and lentils, then feel free to use your imagination. The vinaigrette will work with a variety of ingredients. A bit punchy from Dijon and red wine vinegar with a touch of sweetness from the maple. 

How to serve & eat
This salad is undeniably best served after marinating in the fridge for several hours, but I'm not opposed to eating it straight away. If you are putting it in the fridge for later, it's nice when it isn't fridge cold. I like to let it sit out of the fridge for a bit before I eat it. It's also best to add nuts (if using) and to fold in greens or arugula right before serving. 

Vegan Sausage & Bread Thoughts
If I had to pick something to go along with this potato and lentil salad, it would be grilled plant based sausages. The dressing is quite bright and punchy and having nibbles of something fattier brings balance. I'm a bit fan of onion jam or some other kind of sweet savory condiment. I think something like that would pair well with the sausage and salad too. Instead of eating the sausage on a bun, I like a good quality crusty bread, it's how they serve street sausages in Switzerland (which I ate many times before being vegan). Then if there is any vinaigrette left at the bottom of the bowl, you can soak it up with the bread, or just eat it with bites of sausage.

Ingredient Notes

What kind of potatoes should I use for potato salad?
Reach for a waxy potato when making potato salad. They have a lower sugar and starch content, and hold their shape better when boiled. Reserve fluffy russets and other starchy potatoes for mashing. I like using baby potatoes for this recipe. The thin skins are nice and you can easily boil them whole then cut them in halves or quarters before adding to the salad. Baby reds, fingerlings, or new potatoes would all be a good choice here. 

Green Beans
I think it's fair to say I reach for green beans over asparagus when making this salad. If you can find them, I really like French Style Green Beans in this recipe (Haricots Verts). They are longer, thinner, more tender and slightly more delicate in flavour. Though regular green beans work too! 

How to get perfect results

​Texture
You definitely want to pay attention to the final texture of the cooked items in this recipe.

1. Make sure you cook the asparagus or green beans until they are JUST done. Super soft veg won't be appealing here. A good trick, as mentioned in the recipe below, is to watch the colour of the veg when you drop them into boiling water. There will be a small window of time where they turn vibrant green, that is a good sign that they are ready or almost ready. Eventually they will lose that vibrant colour and turn a dark unappealing green colour. Ideally you strain the veg and shock it water with lots of ice. 

2. I want the lentils to still have some texture. They shouldn't be hard and impossible to eat, but definitely not mushy and soft. I just taste them as they are cooking, then strain and rinse in cold water when they are done to my liking. 

3. Potatoes. There's nothing worse than an undercooked potato in a salad. It has happened to me on occasion, simply not paying enough attention and straining them too soon. My trick for correcting that, if it happens to you, is to pop them into the microwave for as long as needed to soften. Ideally you get it right the first time, though. When they can be pierced easily with a knife, they are ready.  Make sure you cook them in water seasoned with salt for best flavour. ​

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How to Make Potato Lentil Salad with Herbs and Vinaigrette (Simple Steps)

1. Simply combine the cooked potatoes, lentils, French Green Beans (or asparagus) in a bowl with radish, onions and her

2. Toss together with the vinaigrette. Taste and adjust acidity, sweetness, dijon or salt and pepper if you'd like. 

3. For best results let marinate for several hours in the fridge, then gently warm or bring to room temp before serving. Fold in arugula before digging in. Garnish with toasted chopped almonds if desired.