Description
A fresh and hearty potato salad made with tender potatoes, crisp asparagus, protein-packed lentils, and a bright lemon Dijon dressing.
Ingredients
Scale
- 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)
- 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
- This salad is perfect for spring gatherings.
- It can be stored in the refrigerator for meal prep.
- Adjust seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling, Blanching, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 11 g
- Cholesterol: 15 mg
Keywords: Potato Asparagus Lentil Salad, Salad, Mediterranean Salad, Healthy Salad