Roasted Potato Salad with French Lentils & Spring Veggies

Roasted potato salad with asparagus, ramps, radishes, French lentils & sharp shallot vinaigrette is an ideal spring amusing dish. Packed with flavour, 10 core components, and extremely hearty also.

An overhead shot of ingredients for a potato salad.

Image shows ingredients on a cutting board against a white tile background.

A 3/4 angle image of ingredients for a shallot salad dressing in a white bowl, pre-whisking.

We went on a somewhat soaked, however still stimulating walking with pals over the weekend and what did we spy in perky clumps all over the forest flooring? So. Numerous. Ramps. They are garlicky and onion-y, and they are among the very first edibles that turns up around here in the spring. I have actually constantly seen them as having their own transitional season, instead of being a strictly spring veggie. Anyhow, as we thoroughly stepped around river banks and jumped over tracks of mud, we kept identifying them. My partner constantly comes ready, so lastly I requested for his penknife and cut some for us to divide with our pals when the walking was over.

We took enough for one meal and cut through the stem so that the bulb was still in the ground– for more ramps next year and permanently after that, ideally. Wild food is cool, however working out care and regard is essential! This short article is truly practical if you’re thinking of going on your own ramping experience. I believe I have actually stated this previously, however it’s not a locavore/foodie benefit badge or something. It’s a present from the earth. A mindset of appreciation will make them taste a lot sweeter (or more garlicky haha).

As I stated previously, I type of see ramps as a transitional season crop, ideal for combining with all-year components. I’m an enthusiast of potato salads, however they need to be done a specific method– vinaigrette for the dressing, lots of sharp/acidic flavours, and with satiating side aspects in the mix. I have a dish for potato salad with caramelized onions and pickles (!!) in my book that is incredible, however I’m constantly dealing with some type of seasonal spin with this meal.

With this variation, I serve the salad warm with a strong assisting of prepared French lentils and spring veggies. The lentils remain company, however incorporate effortlessly with all the other aspects. They make the salad feel hearty without removing from the carb-fest quality, which is essential! The really cool individuals at Flourist have actually been sending me their French lentils for a while, and they become part of our meal preparation weekly. Their entire line of items transcends in quality and freshness to every other brand name I have actually attempted (and I have actually attempted a lot). It’s feel-good food in all methods possible. Their journal is likewise an outstanding dish resource.

Hope that a few of you get an opportunity to make this salad while we have the spring goodies around. Even if you do not, this one shifts to late spring and summertime simply great. Start with the potato/lentil/dressing base and include seasonal aspects that you have on hand. In the meantime, hope that all of you are taking pleasure in some sunlight and warmer days. xo’s!

Image shows a hand pouring lentils into a saucepan full of water from a copper measuring cup,

An overhead shot of roasted mixed vegetables on a baking sheet.

An overhead shot of roasted potato salad components in a wide bowl, before being mixed up.

Two images show halved potatoes dusted with seasoning, and a finished bowl of roasted potato salad.

Roasted Potato Salad with French Lentils & Spring Veggies

Roasted potato salad with asparagus, ramps, radishes, French lentils & sharp shallot vinaigrette is an ideal spring amusing dish. Packed with flavour, 10 core components, and extremely hearty also.

PREPARATION TIME 25 minutes COOK TIME 50 minutes OVERALL TIME 1 hr 15 minutes

Course Main Dish, Salad, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 4 -6

Author: Laura Wright


Dressing Components

  • 1 little shallot, carefully minced (about 2 tablespoons minced shallot)
  • 1 teaspoon rough mustard
  • 1 tablespoon fresh lemon juice
  • 1 1/2 tablespoons sherry vinegar
  • sea salt and ground black pepper, to taste
  • 5 tablespoons olive oil

Potatoes & Salad Components

  • 2 pounds tiny yukon gold potatoes
  • 2 tablespoons olive oil, divided
  • 1 teaspoon za’atar spice
  • sea salt and ground black pepper, to taste
  • 1/2 cup French lentils, rinsed
  • 10-12 ramps/wild leeks
  • 15-18 spears of asparagus, woody ends gotten rid of + cut into bite-sized pieces
  • 2-3 radishes sliced
  • 1/4 cup fresh dill leaves sliced


  • Preheat the oven to 400 ° F.
  • Make the dressing. In a little bowl, blend together the minced shallot, mustard, lemon juice, sherry vinegar, salt, pepper, and olive oil. Reserve.
  • Cut the potatoes into halves and move them to a big baking sheet. If a few of the potatoes are especially big, cut them into quarters. Toss the potatoes with 1 1/2 tablespoons of the olive oil, za’atar, salt, and pepper. Move the potatoes into the oven and set a timer for 40 minutes.
  • While the potatoes are roasting, bring a medium pan of water to a boil over medium-high heat. Include the lentils to the pan and simmer up until simply tender, about 18-20 minutes. Drain pipes the lentils and move to a bowl. Toss the warm lentils with 2 tablespoons of the dressing, some salt and pepper, and reserved.
  • Different the ramp leaves from the stems. Mince the ramp leaves and reserved. Carefully slice ramp stems.
  • Once the 40 minute timer on the potatoes rings, take the potatoes out of the oven and provide a stir. Press them over to one side of the baking sheet. Drop the asparagus and sliced ramp stems on the empty part of the baking sheet. Toss the asparagus/ramp stems with the staying olive oil, salt and pepper. Move the baking sheet back into the oven for 10 minutes, or up until asparagus is intense green and tender.
  • To serve, integrate the potatoes, asparagus/ramp stems, lentils, ramp leaves, radishes, dill, and staying vinaigrette in a big bowl. Season the salad with salt and pepper, and toss to integrate. Serve instantly.


  • If you can’t discover ramps in your location, simply replace with 3-4 carefully sliced green onions, and avoid the action where I toss the sliced stems in with the asparagus/potatoes.
  • You can utilize gewurztraminer vinegar in location of the sherry vinegar.
  • Last thing: it is essential to season the entire salad completely. It may appear like a great deal of salting is going on here, however this salad requires it, trust!

Roasted Potato Salad with French Lentils & Spring Vegetables - The First Mess

* This post was developed in collaboration with Flourist All opinions/endorsements are my own. Thanks for supporting!

Program Conceal 29 remarks

  • Ron

    This looks terrific. Terrific concept to utilize fresh ramps. We have actually got a yard filled with them. We have actually made a comparable warm potato salad utilizing arugula so why not ramps. Thanks for the concept. Reply

  • Kelsey @ Calming a Food Geek

    This salad screams spring to me, so I’m incredibly delighted to attempt it! I’m passing away to get my hands on some ramps, however absolutely nothing yet. I’m hoping I can discover some prior to the month is over and they vanish … Likewise thanks for the GRAIN rec– I’ll need to provide a shot. xoxo Reply

  • Pia

    Wow. This salad looks stunning, Laura, and I feel as though you have actually truly surpassed yourself with these photos. I imply, do not get me incorrect, your images are constantly on point, however the lighting in these/ the method which you caught that stunning sunshine type of takes things to an entire brand-new level -I’m seriously swooning over here * insert heart-eyed emoji * Reply

  • Ally

    This looks tasty, however I do not like asparagus. What would you recommend to replace? Reply

    • Laura

      Hi Ally,
      You might do green beans, bell pepper strips, or perhaps little stick-like cuts of zucchini in location of the asparagus.
      – L Reply

  • Karen

    Hey Laura,

    Simply wished to appear to inform you just how much I have actually been enjoying your curried tempeh patties recently … they are so delicious and basic and sure-fire (dependably sticking into patties) and extremely flexible. I have actually been freezing a batch weekly for fast lunches and afternoon treats. My brand-new preferred ‘hamburger’ of the season!

    Karen Reply

  • christine

    This is one extremely lovely potato salad! I’m so amazed by your foraging abilities. I constantly avoid bringing anything house with me in worry that it’s not what I believe it is! I was really believing I ‘d register for a foraging walk/workshop with an herbalist I understand to assist me discover sufficient to feel comfy. I have actually seen ramps at the marketplace previously, however never ever (purposefully, a minimum of) throughout walkings around here. Possibly one day:-RRB- Reply

  • Valentina|Heaven Bride-to-be

    This salad looks so stunning! I believe I have actually never ever attempted ramps, however I’ll absolutely search for them as soon as possible ^_^ Reply

  • michelle

    OMG RAMPS. However seriously, what a lovely salad. I seem like some green garlic as soon as its in the market might likewise be a tasty stand in. So delighted for spring and inviting each brand-new veggie. Reply

  • Marta|Naturalmente buono

    Appears Like it’s kinda of potato salad season! Simply published a brand-new potato salad on my blog site which, like yours, has za’atar and dill in it. Fantastic! Likewise, made the exact same factor to consider about salt: I discovered myself including lotsa salt in mine and questioning if it was simply me. So delighted I’m obviously not a salt beast.
    Anyhow, I like roasted potatoes, specifically if coupled with asparagus and a mustard dressing like yours. Absolutely going to attempt this salad this weekend, with green onions rather of ramps considering that I’m unable to discover them here.
    Constantly thanks for motivation, xo Marta Reply

  • Lindsay|With Salt and Pepper

    Gorgeous images, as constantly! I’m liking the product packaging Grain utilizes … so basic and sophisticated. This dish sounds tasty! Reply

  • Meredith|Earth & Oven

    This healthy spring dish + the method it was caught makes my heart pleased! That picture with the light streaks omggggg. Lol. Reply

  • Jennifer

    This looks tasty, however I do not like mustard. Do you have a tip for a replacement in the dressing? I bump up versus this in a great deal of delicious looking dishes. Reply

    • Laura

      Hello There Jennifer,
      The mustard is there for flavour, however likewise as an emulsifier for the dressing. With that in mind, you might change it with 1-2 teaspoons of regular/vegan mayo if you want. I have actually likewise become aware of individuals utilizing potato starch as a thickener for vinaigrettes/dressings. The flavour will be absolutely various though. If you’re indifferent to the texture of the dressing, you might change the mustard with the exact same quantity of ready horseradish, minced capers, minced garlic, or anything else that is somewhat sharp in flavour.
      – L Reply

  • Debra

    this looks so stunning… can’t wait to attempt it. aside from the stunning food, where oh where did you discover that spectacular copper determining cup! swoon. Reply

    • Laura

      It was a random discover at HomeSense! I have not seen them there considering that I chose them up a couple of months earlier. I believe brand name on it was something like “Master Class Bake Store” or something comparable.
      – L Reply

      • Debra

        excellent rating! thanks for the reply Laura!

  • Jessie Snyder

    I enjoyed your videos from your ramping experience on stories! It sounds so enjoyable and such a cool method to invite spring. I’m consumed with the colors and textures in this meal Laura, and simply wish to dig my fork into the screen! Popping over to read your interview now (they are constantly my preferred:-RRB-) and hope you are having an incredibly sweet week. Reply

  • Jodi

    You had me at potatoes. However then you had my heart when you discussed foraging. Take just what you require– leave the forest as you discovered it– or much better! There is a huge quantity of regard that ought to be paid in the woods, so pleased you spoke about that here. I have actually bookmarked that potato salad from your cookbook for summertime picnics, I’m constantly sure to discover a little motivation here. Thank you, Laura! x Reply

  • Lizzie|| Wholehearted Life Coach

    I like french lentils, they are often tough to discover here however when I do discover them I get loads. Love this meal, it looks spectacular and how tricky to include some yukon in there too. Reply

  • Shannon

    Baghh, could not discover ANY radishes! Not even the little red ones (and I reside in Montréal, we’re essentially next-door neighbors as far as fruit and vegetables schedule … right?). Any suggestions to sub in for the odd radish dry spell I’m suffering over here? Reply

  • Leo Sigh

    This looks so great. And I like lentils, so will certainly need to attempt this.

    Beautiful images too !! Reply

  • Katherine Duckett

    I simply made this tonight and it was tasty. I subbed broccoli and green beans for the asparagus as my 15 years of age is not a big asparagus fan. Roasted them similar to the asparagus in the dish. It was tasty. I enjoyed the tastes and texture. Actually truly great. Thank you for constantly being a tasty source of healthy, entire food dishes. Reply

  • Tatyana Hanley

    Hey There, Laura– made the salad last night for supper. I didn’t have watermelon radishes and utilized simply routine red as soon as and their greens. So tasty, there was one without any leftover for lunch! I have actually simply purchased your book to get more tasty dishes and support your excellent work. Keep the dishes coming! Reply

    • Laura

      Thank you a lot Tatyana! I have actually never ever consumed the greens from radishes previously, now you have actually influenced me to attempt it:-RRB- Hope you delight in the book!
      With appreciation,
      Laura Reply

  • Kelli

    Made this. Liked it. Published on Instagram and tagged you. Reply

  • Ann Krukowski

    Your roasted potatoe salad with lentils and spring veggies is exceptional. Taking it with us to visit our household. It’s excellent warm however ought to be similarly tasty cold. Thanks Laura Reply

  • Misty

    Digging through your archives for a delicious side meal tonight and arrived at this. Did not dissatisfy. Dill might be my preferred brand-new potato salad herb. Reply

  • Kortneii MacKenzie

    5 stars
    Another wonderful dish by Laura! The shallot dressing is delish! Reply

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