{"id":77695,"date":"2022-11-18T17:00:57","date_gmt":"2022-11-18T16:00:57","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=77695"},"modified":"2025-12-10T12:55:28","modified_gmt":"2025-12-10T11:55:28","slug":"lentil-salad-with-roasted-potato","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/lentil-salad-with-roasted-potato\/","title":{"rendered":"Lentil Salad with Roasted Potato"},"content":{"rendered":"

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.<\/p>\n

Roasted potatoes add more flavour<\/h2>\n

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.<\/p>\n

\"Zutat<\/p>\n

\"ger\u00f6stete<\/p>\n

Lentil Potato Salad ingredients<\/h2>\n

Lentils:<\/strong> 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.<\/p>\n

Potatoes:<\/strong> 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.<\/p>\n

Bacon:<\/strong> 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.<\/p>\n

Onions:<\/strong> aromatics like onion and garlic are essential in my world. Shallots could be used in place of yellow onions for this recipe.<\/p>\n

Parsley:<\/strong> adds a little freshness.<\/p>\n

Vinegar:<\/strong> 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.<\/p>\n

Mustard:<\/strong> Dijon is my preferred choice here. I like grainy Dijon, however you could also use regular Dijon or a combination of the two.<\/p>\n

Maple syrup:<\/strong> This adds a touch of sweetness to the dressing, which if preferred can be omitted.<\/p>\n

\"Linsen-Salat
\n\"Linsen-Salat<\/p>\n

\"Linsen<\/p>\n

How to serve this lentil salad with roasted potato<\/h2>\n

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.<\/p>\n

Looking for other lentil recipe inspiration?<\/h2>\n

Then try one of these favorites:<\/p>\n