Lentil, Green Bean & Potato Salad with Lemon Vinaigrette

I love this potato salad.

And I’m not ashamed at all to admit that I ate this. Standing up. With my camera still hanging around my neck.

Here’s how this works, friends.

First, you’re going to roast some baby potatoes until beautifully browned and crispy. While they’re in the oven, you blanch green beans, slice some radish & red onion, and whisk together a simple lemon Dijon vinaigrette. Next, you’ll toss nutrient-dense  spinach, protein-packed lentils, peppery radish, tender green beans, crisp red onion and the vinaigrette with the warm potatoes. The heat from the potatoes helps them soak up the vibrant dressing and gently wilts the spinach, which is a glorious thing.

Summer simplicity.

Lentil, Potato & Green Bean Salad with Lemon Vinaigrette


For Salad:
1 1/2 lb. baby potatoes
1 tbsp. extra virgin olive oil
1 lb. fresh green beans, ends trimmed
3 cups lightly packed baby spinach
1 cup cooked whole lentils
1 small red onion, thinly sliced
5 radishes, very thinly sliced

Lemon Dijon Vinaigrette:
6 tbsp. extra virgin olive oil
2 tbsp. lemon juice
1 tsp. Dijon mustard
1 tsp. honey
1 clove garlic, minced
Salt & Pepper

Preheat oven to 375 degrees. Rinse, scrub and quarter the potatoes. Toss potatoes with olive oil and a pinch of sea salt and place on a baking sheet. Roast potatoes until crispy and tender, about 25 minutes.

While potatoes are cooking, bring a large pot of water to boiling. Fill a large bowl with ice water. Carefully lower the green beans into the boiling water. Boil beans for 2-4 minutes or until crisp tender. Cool the beans quickly by plunging them into ice water. After the beans have cooled, drain them from the ice water and pat dry.

Place all salad ingredients in a bowl. Add the vinaigrette and toss until everything is coated in the vinaigrette. Serve immediately. Serves 4-6