This lentil salad with roasted potato and a mustard balsamic dressing. With smoked bacon, Italian parsley and a vinaigrette that lifts everything up, this is the perfect cold weather salad. There is something so very special about a warm potato salad for fall and winter days. Especially the combination of oven-roasted potato and al dente lentils.
Roasted potatoes add more flavour
Roasting rather than boiling the potatoes means more flavour and more texture. Something I really love to do when preparing this type of salad. And if you are using new potatoes, you can also leave the skin on, since it is so thin. This adds even more texture, thanks to it crisping up in the oven.
Lentil Potato Salad ingredients
Lentils: Brown (mountain) lentils or French green (le puy) or are the best choice for this recipe. They can be used interchangeably, as both types retain their shape when cooked. Al dente cooked lentils are best here.
Potatoes: I like to use young red skinned or Annabelle potatoes or a mix of the two. The skin can be left on, which adds more flavor and texture. Alternatively, any other waxy potato can be used and peeled, if desired, before roasted.
Bacon: smoky, salty bacon adds amazing flavor to this pasta. I use organic, sustainably raised smoked pork belly, which I think gives dishes the best flavor.
Onions: aromatics like onion and garlic are essential in my world. Shallots could be used in place of yellow onions for this recipe.
Parsley: adds a little freshness.
Vinegar: I use both unfiltered apple cider vinegar and balsamic vinegar for a little extra complexity. Plus apple cider vinegar has a whole host of health benefits.
Mustard: Dijon is my preferred choice here. I like grainy Dijon, however you could also use regular Dijon or a combination of the two.
Maple syrup: This adds a touch of sweetness to the dressing, which if preferred can be omitted.
How to serve this lentil salad with roasted potato
This warm lentil potato salad is the perfect pair with a side of sauerkraut or oven roasted Brussels sprouts. It reheats well as leftovers or can be served cold over a bed of arugula or other salad leaves with an extra drizzle of olive oil and balsamic vinegar. If you are looking for an additional protein, then try pairing this with wood smoked salmon.
Looking for other lentil recipe inspiration?
Then try one of these favorites:
- Moroccan Spiced Lentil Pie with Sweet Potato
- Lentil Salad with Apple & Carrot
- Lentil and Mushroom Ragú with Pasta
- Roasted Beet and Lentil Salad with Dijon-Balsamic Vinaigrette
- Bolognese with Lentils and Salsiccia
Lentil Salad with Roasted Potato
For the salad:
- 1 cup dried brown lentils (mountain lentils) (200g )
- 750 g baby potatoes, scrubbed clean and halved lengthwise
- 2 tablespoons olive oil, divided
- Sea salt, to taste
- 2 small yellow onions, finely diced
- 60 g smoked bacon, diced (preferably organic/ustainably raised)
- small bunch fresh flat-leaf parsley, chopped
For the dressing:
- 90 ml extra-virgin olive oil (6 tablespoons)
- 1 1/2 tablespoons apple cider vinegar
- 2 1/2 tablespoons balsamic vinegar
- 1/2 tablespoon maple syrup
- 2 teaspoons grainy mustard
- 1 clove garlic, minced
- Sea salt and freshly ground pepper, to taste
Preheat the oven to 400°F / 200°C (180° fan-assisted) and line a baking sheet with parchment paper.
Add the potatoes and 1 tablespoon olive oil to the prepared sheet and use your hands to mix until the potatoes are well coated. Spread into an even layer, trying not to crowd, and season with a sprinkle of salt. Roast in the preheated oven for 35 minutes, or until golden brown. Be sure to toss them here halfway through, once or twice, to ensure even cooking.
Meanwhile, in a large saucepan, combine the lentils with 3 cups of water (750ml). Bring to a boil over medium high heat and then reduce to medium-low and cook according to package instructions 25 minutes, until tender but firm (al dente). Drain excess liquid and transfer to a serving bowl.
While the lentils cook, in a large skillet, heat 1 tablespoon olive oil over medium heat, add the bacon and onion and sauté until golden brown (8-10 minutes), then add to the bowl with the lentils.
In a small bowl, add the dressing ingredients (olive oil, vinegars, maple syrup, mustard, garlic, salt and pepper) and whisk together until combined.
Transfer the roasted potatoes to the bowl with the lentils, pour over the dressing and toss well to combine. Add the chopped parley and toss again.
Serve warm or at room temperature. Enjoy!
- For this lentil salad with roasted potato recipe it is important to mix everything together while the potatoes are still hot. This way, the potatoes can soak of some of the dressing and its delicious flavours.
- French green lentils (puy) can be used instead of brown mountain lentils, if desired.
- Leftovers can easily be reheated or enjoy this salad cold. If needed, add a small drizzle of balsamic vinegar to liven up leftovers.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
Did you try this recipe?
How did you like it?
Please let me know how this Lentil Salad with Roasted Potato recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐ or leave me a comment and rate it below.
Did you make any changes to this recipe?
If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).