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Roasted Potato Salad with French Lentils & Spring Vegetables

5 from 5 reader reviews
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 4 -6
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Ingredients

Dressing Ingredients

  • 1 small shallot, finely minced (about 2 tablespoons minced shallot)
  • 1 teaspoon grainy mustard
  • 1 tablespoon fresh lemon juice
  • 1 ½ tablespoons sherry vinegar
  • sea salt and ground black pepper, to taste
  • 5 tablespoons olive oil

Potatoes & Salad Ingredients

  • 2 lbs mini yukon gold potatoes
  • 2 tablespoons olive oil, divided
  • 1 teaspoon za’atar spice
  • sea salt and ground black pepper, to taste
  • ½ cup French lentils, rinsed
  • 10-12 ramps/wild leeks
  • 15-18 spears of asparagus, woody ends removed + cut into bite-sized pieces
  • 2-3 radishes chopped
  • ¼ cup fresh dill leaves chopped

Instructions

  • Preheat the oven to 400°F.
  • Make the dressing. In a small bowl, whisk together the minced shallot, mustard, lemon juice, sherry vinegar, salt, pepper, and olive oil. Set aside.
  • Cut the potatoes into halves and transfer them to a large baking sheet. If some of the potatoes are particularly large, cut them into quarters. Toss the potatoes with 1 ½ tablespoons of the olive oil, za’atar, salt, and pepper. Slide the potatoes into the oven and set a timer for 40 minutes.
  • While the potatoes are roasting, bring a medium saucepan of water to a boil over medium-high heat. Add the lentils to the saucepan and simmer until just tender, about 18-20 minutes. Drain the lentils and transfer to a bowl. Toss the warm lentils with 2 tablespoons of the dressing, some salt and pepper, and set aside.
  • Separate the ramp leaves from the stems. Mince the ramp leaves and set aside. Finely chop ramp stems.
  • Once the 40 minute timer on the potatoes rings, take the potatoes out of the oven and give them a stir. Push them over to one side of the baking sheet. Drop the asparagus and chopped ramp stems on the empty part of the baking sheet. Toss the asparagus/ramp stems with the remaining olive oil, salt and pepper. Slide the baking sheet back into the oven for 10 minutes, or until asparagus is bright green and tender.
  • To serve, combine the potatoes, asparagus/ramp stems, lentils, ramp leaves, radishes, dill, and remaining vinaigrette in a large bowl. Season the salad with salt and pepper, and toss to combine. Serve immediately.

Recipe Notes

  • If you can’t find ramps in your area, just substitute with 3-4 finely sliced green onions, and skip the step where I toss the chopped stems in with the asparagus/potatoes.
  • You can use white wine vinegar in place of the sherry vinegar.
  • Last thing: it’s important to season the whole salad thoroughly. It might seem like a lot of salting is going on here, but this salad needs it, trust!
Roasted potato salad with asparagus, ramps, radishes, French lentils & sharp shallot vinaigrette is a perfect spring entertaining recipe. Loaded with flavour, ten core ingredients, and super hearty as well.