Potato Asparagus Lentil Salad with Lemon Dijon Dressing

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Potato Asparagus Lentil Salad with Lemon Dijon Dressing

Recipe from Two Peas and Their Pod

A fresh and hearty potato salad made with tender potatoes, crisp asparagus, protein-packed lentils, and a bright lemon Dijon dressing. Finished with feta, herbs, and pistachios, this vibrant salad is perfect for spring gatherings, meal prep, or an easy, satisfying side dish.

Prep Time15

Cook Time25

Total Time40

Course: Salad

Cuisine: American

Keyword: asparagus, feta, lentil, potatoes, spring salad

Servings:

Calories: 360kcal

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