Salads, Spring, Summer, Vegetarian
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Lentil, Green Bean and Potato Salad

Lentil, Green Bean and Potato Salad

A green bean and potato salad is a classic. Though this time, I thought I would mix it up a bit by adding some French green lentils and capers, plus some fresh herbs, celery and radishes to give this salad a boost of fresh summery flavors. The new potatoes are boiled and then tossed with a tasty honey Dijon mustard vinaigrette while still warm. That’s the key to making sure they absorb some of the vinaigrette and become more flavorful!

Lentil, Green Bean and Potato Salad

This salad can be served warm or at room temperature. But it’s actually a mix of both. The green beans are blanched and then plunged into an ice bath to ensure that they stay bright green and are crisp-tender to the bite. Then they are tossed together with the warm potatoes and lentils. I choose French green lentils for this recipe, as they stay nice and firm, and integrate seamlessly with all the other elements of this green bean and potato salad. Plus, they have a way of making the salad feel hearty without taking away from the potato carb-like quality.

Lentil, Green Bean and Potato Salad

The best way to prepare potatoes for a potato salad

When it comes to potatoes, you want to add the potatoes to a pot of cold water and then bring it to a boil. Adding them to already boiling water can lead to uneven cooking. And who wants a potato salad with potatoes that are mushy on the outside and uncooked in the middle? We also want to create a well-seasoned potato salad. And this is where salt comes into play. Adding salt to the water when the potatoes cook allows the potatoes to absorb a little of it, which helps season and makes them more flavorful. This is especially the case if you half the potatoes (peel on) before adding them to the pot of water — they also cook faster this way!

Potato green bean and lentil salad
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins

Whether eaten warm, at room temperature or out of the fridge, this brightly flavored and crunchy green bean and potato salad is tossed in a honey-Dijon dressing and makes a tasty side dish or main meal salad and is the perfect pair to your next picnic or BBQ. Serves 4-6.

Course: Salad, Side Dish
Cuisine: Mediterranean, Vegetarian
Servings: 4
Calories: 404 kcal
Author: Elle
For the salad:
  • 650 g baby new potatoes, scrubbed clean
  • 1/2 cup dry French green lentils (puy lentils) (100 g)
  • 2 stalks celery, finely sliced
  • 250 g green beans (Buschbohnen), trimmed and halved
  • 1 1/2 tablespoons capers, drained
  • 4-5 radishes, thinly sliced
  • 2 tablespoons finely chopped dill
  • generous handful flat leaf parsley, finely chopped
  • sea salt and ground black pepper, to taste
For the honey dijon mustard vinaigrette:
  • 2 tablespoons apple cider vinegar (unfiltered)
  • 1 shallot, minced
  • 1/2 tablespoon honey (plus more, if desired)
  • 2 teaspoons Dijon mustard
  • 1/2 tsp sea salt
  • 6 tablespoons extra-virgin olive oil
  1. In a medium saucepan cook the lentils according to package instructions, until al dente, about 25 minutes. Drain and set aside. 


Meanwhile, place the potatoes in a medium saucepan and cover them with cold water. Add a some salt and bring the potatoes to a boil. Lower the heat to a simmer and cook potatoes until they are just tender, about 12-15 minutes (depending on size). 

  3. Using a slotted spoon, transfer the potatoes to bowl and allow them to cool slightly. Reserve the cooking water (you‘ll need this for blanching the beans). 

  4. Prepare the dressing by combining all of the ingredients into a large serving bowl. Whisk together until emulsified. Set aside.

  5. Once you can handle the potatoes, peel them (if desired), cut them into quarters and transfer them to the serving bowl with the dressing. Add the the lentils and celery. Toss to combine and set aside. 

    NOTE: depending on the type of new potato, I may or may not peel them. Red-skinned and thin, delicate skinned white potatoes are delicious with the skin left on. 


Bring the saucepan of water used for the potatoes back to a boil. Add the green beans and boil until crips-tender, about 2-3 minutes (or to desired degree of doneness). Drain and place them in an ice bath or run them under cold water to halt the cooking process.

  7. Pat the green beans dry with a kitchen towel and add them to the bowl with the potatoes. Then add the capers, radishes, dill and parsley; toss well to combine. Check seasoning and add more salt and pepper, if necessary. 

  8. Serve immediately or store in a sealed container in the refrigerator for up to 3 days. Enjoy!

  • You’ll want to add the potatoes to the bowl with the dressing while they are still warm. They’ll absorb some of the vinaigrette and become more flavorful.

Looking for other classic versions of a green bean and potato salad?

Then try one of these recipes:
Roasted Corn and Potato Salad with Green Beans
Potato and Green Bean Salad with Crispy Prosciutto
New Potato Salad with Green Beans and Cherry Tomatoes
Tahini Green Beans and Potatoes

If you make this Lentil, Green Bean and Potato Salad recipe, I’d love to hear how it turned out for you! Be sure to rate it and leave a comment below to let me know! Especially if you have tips for other readers. Or take a picture and tag me on Instagram @ellerepublic and don’t foget to hashtag #ellerepublic so I don’t miss it!

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