Potato Asparagus Lentil Salad with Lemon Dijon Dressing
Published on March 30, 2026
Quick Summary
This Potato Asparagus Lentil Salad with Lemon Dijon Dressing is a bright, satisfying, protein-packed salad made with tender potatoes, crisp asparagus, hearty lentils, fresh herbs, and a zippy lemon mustard vinaigrette. It’s the perfect spring and summer side dish for picnics, potlucks, or easy weeknight dinners—and it holds up beautifully for meal prep!
Pin this now to find it later
Pin ItTable of Contents
The Spring Salad I Make When I Want Something Fresh & Satisfying
If you’re craving something fresh, vibrant, and actually satisfying, this is the salad you need to make. It’s one of those recipes that feels a little fancy, but is secretly so simple—and I’ve made it enough times to promise you, it always delivers.
You get creamy, tender potatoes, crisp-tender asparagus, and hearty lentils (hello, plant-based protein!) all tossed together with salty feta, fresh herbs, and crunchy pistachios. And then there’s the dressing…a bright lemon Dijon vinaigrette that ties everything together in the best way. It’s tangy, slightly sweet, and full of flavor—basically the kind of dressing you’ll want to put on everything.
This salad is perfect for spring lunches, Easter brunch, summer BBQs, or anytime you need a side that feels fresh but still filling. I also love it for meal prep because it holds up so well in the fridge—honestly, it might taste even better the next day.
If you’re trying to add more veggie-forward meals to your rotation or just want a salad that won’t leave you hungry an hour later, this one’s for you. Save it, share it, and definitely make it!
Ingredients (with Helpful Notes)
For the salad:
- Baby or fingerling potatoes: Choose similar-sized potatoes so they cook evenly. Don’t overcook, you want them tender, not falling apart.
- Kosher salt: Generously salt the water; it’s your first chance to season the potatoes.
- Asparagus: Look for firm, bright green stalks. Trim the woody ends before cooking.
- Lentils (canned): I use canned lentils to keep the salad super simple. Rinse and drain well to remove excess sodium and improve flavor. If you want to use dried lentils, you can, just cook according to package instructions.
- Feta cheese: Adds a creamy, salty bite. Use a block and crumble it yourself for best texture.
- Green onions: Milder than regular onions and perfect for a fresh finish.
- Fresh dill & parsley: Don’t skip the herbs—they make the salad taste fresh and vibrant.
- Pistachios: Add crunch and a slightly sweet, nutty flavor. Toast them for extra depth.
For the lemon Dijon dressing:
- Olive oil: Use a good-quality olive oil for the best flavor.
- Lemon zest & juice: Zest first, then juice! The zest adds bold citrus flavor.
- Red wine vinegar: Adds extra tang and balance.
- Dijon mustard: Helps emulsify the dressing and adds a subtle kick.
- Honey: Just enough to balance the acidity.
- Garlic: Freshly minced for the best flavor (no shortcuts here!).
- Salt & pepper: Essential for rounding out the dressing.
Tips for Making the Salad
- Salt your potato water well—this is your first opportunity to build flavor, and it makes a big difference in the final dish.
- Don’t rush the cooling step—slightly cooled potatoes hold their shape better and absorb the dressing without breaking apart.
- Blanch the asparagus just right—you want it vibrant and crisp, not mushy. The ice bath locks in that bright green color and perfect texture.
- Use fresh lemon juice and zest in the dressing for the brightest, most flavorful results. Bottled lemon juice won’t give you the same fresh flavor.
- Make the dressing ahead if you want—it actually gets better as it sits and the flavors meld together. Just give it a good shake or whisk before using. Toss gently to keep the potatoes intact while still evenly coating everything in the dressing.
- Add crunch at the end—if making ahead, wait to add pistachios right before serving so they stay crisp.
- Taste and adjust before serving. A little extra salt, pepper, or squeeze of lemon can really wake up all the flavors.
- Serve at room temperature for the best flavor, though it’s also delicious chilled straight from the fridge.
How to Store
- Store the salad in an airtight container in the refrigerator for up to 3–4 days.
- If making ahead, you can add the pistachios just before serving to keep them crunchy.
- Give the salad a gentle toss before serving and refresh with a squeeze of lemon or drizzle of olive oil if needed.
Potato Asparagus Lentil Salad with Lemon Dijon Dressing
Ingredients
For the salad:
- 1 1/2 lbs baby potatoes or fingerling potatoes
- Kosher salt, for salting water
- 1 lb asparagus
- 15 oz can lentils, rinsed and drained
- 1/2 cup feta cheese
- 3 green onions, sliced
- 1/4 cup chopped fresh dill
- 3 tablespoons chopped parsley
- 1/4 cup chopped pistachios
- Kosher salt and black pepper, to taste
For the dressing:
- 1/3 cup olive oil
- Zest of 1 small lemon
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 large garlic clove, minced
- Kosher salt and pepper, to taste
Instructions
- Cook the potatoes. Place the potatoes in a large pot and cover with cold water. Add a generous pinch of kosher salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 17 to 22 minutes depending on size. Drain and let cool to room temperature. Cut the potatoes in quarters.
- Blanch the asparagus. Bring a pot of salted water to a boil. Add the asparagus and cook for 2 to 4 minutes, or until bright green and crisp-tender. Transfer to a bowl of ice water to stop the cooking. Drain well, then cut into 1-inch pieces.
- Make the dressing. In a small bowl or jar, whisk together the olive oil, lemon zest, lemon juice, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper until well combined.
- Assemble the salad. In a large bowl, combine the potatoes, asparagus, lentils, feta cheese, green onions, dill, parsley, and pistachios.
- Dress and serve. Pour the dressing over the salad and gently toss until everything is evenly coated. Season with additional salt and black pepper, to taste. Serve at room temperature or chilled.
Notes
- Start potatoes in cold, generously salted water for even cooking and better flavor.
- Cook potatoes just until fork-tender—don’t overcook or they may fall apart.
- Let potatoes cool before assembling the salad.
- Avoid overcooking the asparagus, just until bright green and crisp-tender. Transfer asparagus to an ice bath to stop the cooking and preserve color.
- Rinse and drain lentils well before using.
- Whisk the dressing until fully emulsified so it coats the salad evenly.
- Serve at room temperature or chilled.
- Store in the fridge for up to 4 days.
Nutrition
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
Variations & Ways to Make It Your Own
- Make it vegan: Skip the feta and use maple syrup instead of honey in the dressing.
- Add protein: Grilled chicken, salmon, or even hard boiled eggs works beautifully.
- Swap the herbs: Try basil, mint, or chives depending on what you have.
- Change the nuts: Almonds, walnuts, or pine nuts are great substitutes.
- Use different veggies: Green beans or snap peas can replace asparagus.
- Make it heartier: Add arugula or spinach for extra greens.
- Turn up the flavor: Add capers or olives for a briny kick.
