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Crispy potatoes and lentils in a white bowl with green beans, baby greens, and almonds.
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Crispy Potato Lentil Salad With Green Beans

This roasted potato lentil salad with green beans and a creamy mustard-dill dressing is a crispy twist on a traditional potato salad, packed with flavor and crunch.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: Eloïse

Ingredients
 

For the salad

  • 2.2 lb (1 kg) firm potatoes
  • 14 oz (400 g) canned brown lentils
  • 4 shallots
  • 1 lb (450 g) green beans
  • 5 oz greens
  • ½ cup (70 g) raw almonds

For the dressing

  • ¼ cup (60 ml) olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon tahini sub cashew butter or white almond butter
  • 1 tablespoon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried dill
  • ¼ teaspoon sugar more as needed
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper I like white pepper

Instructions
 

  • Oven: Preheat the oven to 400°F (200°C).
  • Roasted potato chunks and shallot slices on a baking sheet.
    Veggies: Peel and dice the potatoes. Peel the shallots and cut them into thick slices. Place everything on a parchment-lined baking sheet. Drizzle everything with olive oil and season with salt. Place the baking sheet on the medium-high rack of your oven. Roast for 30 minutes or until the potatoes are done.
  • Lentils: Drain and rinse the canned lentils. Place them on another parchment-lined baking sheet. Drizzle with olive oil and season with salt. Place on the medium-lower rack of your oven and roast for 25 minutes until crispy.
  • Cooked green beans in a white plastic colander.
    Beans: Chop off the ends of the green beans. Cut them in thirds. Cook them in boiling salted water green for 6 to 10 minutes until al dente. Drain.
  • Roughly chopped almonds on a wooden cutting board.
    Almonds: Slice the almonds with a knife.
  • Unmixed dressing in a small glass jar.
    Make the dressing: Add the olive oil, apple cider vinegar, tahini, mustard, garlic powder, dill, sugar, salt, and pepper to a small jar. Stir until combined.
  • Potatoes, green beans, lentils, and almonds in a large glass mixing bowl.
    Serve: Add the baby greens, roasted potatoes, crispy lentils, and almonds to a salad bowl. Toss with the dressing.

Nutrition

Serving: 1serving | Calories: 617kcal | Carbohydrates: 82g | Protein: 22g | Fat: 25g | Saturated Fat: 3g | Trans Fat: 0.003g | Fiber: 20g | Sugar: 11g
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