Potato, Lentil, and Zucchini Salad

Ingredients

• 95 gFrench lentils
• al gustosea salt
• 680 gyellow baby potatoes or fingerling potatoes, halved or quartered
• 1 mediumcourgette, sliced into half-moons
• 1shallot, finely chopped
• 1½ tablespoonsDijon mustard (or half Dijon and half wholegrain mustard)
• zest and juice of 1lemon
• 2 teaspoonsred wine vinegar
• al gustofreshly ground black pepper
• 3 tablespoons (45 ml)olive oil
• a few large handfulsdill and/or other herbs of choice, chopped

Instructions

1. 1

   Cook the vegetables

   Put the lentils in a medium saucepan, cover with about 2.5 cm of water and season generously with salt. Bring to the boil over a high heat, then simmer for 15–20 minutes, until tender but not mushy. Meanwhile, put the potatoes in a separate large pan, cover with water, season well and bring to the boil over a high heat. Boil for 15–20 minutes, until tender. Add the courgette for the final 3 minutes to blanch it briefly. Drain the lentils and the potatoes and courgette; they can go into the same colander.

2. 2

   Dress and combine

   While the lentils and potatoes cook, use a large bowl for the salad. Whisk the shallot, mustard, lemon zest and juice, vinegar, a generous pinch of salt and plenty of black pepper together in the bowl. Slowly pour in the olive oil while whisking until the dressing emulsifies. Taste and adjust the salt and pepper if needed. Add the drained lentils, potatoes and courgette, then toss to coat. Leave to cool for a few minutes before mixing in the herbs. Serve straight away or refrigerate in an airtight container until ready to serve.

What is potato, lentil and courgette salad?

Potato salad is found in many forms, from European salads dressed with vinaigrette to versions bound with mayonnaise. This plant-based take pairs potatoes with French lentils and courgette for a mix of soft, firm and lightly crisp textures.

The mustard, lemon and vinegar dressing gives the salad a bright, tangy finish, while fresh herbs bring a fragrant note. Tossing the drained ingredients with the dressing while they are still warm helps them take on its flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 328 calories, 11g protein, 63g carbs, 11g fat.

Potatoes and lentils provide most of the carbohydrates, while the lentils also contribute protein. Olive oil supplies most of the fat, with smaller amounts from the mustard and other ingredients. For a balanced plate, serve a portion alongside extra green vegetables or a leafy salad.

Choosing the ingredients

Potatoes: Small yellow potatoes or fingerlings hold their shape well when boiled. Cut larger ones into even pieces so they cook at roughly the same rate.

Lentils: French lentils are a good choice here because they stay relatively firm after cooking. Check them near the end of their simmer so they are tender without turning mushy.

Herbs: Dill suits the lemony dressing, but the recipe also works with other fresh herbs. Chop them and add them after the salad has cooled for a few minutes.

Get the cooking timings right

Lentils and potatoes cook in separate pans, and both take about 15–20 minutes. Their exact timing depends on the size and age of the ingredients, so use tenderness rather than the clock alone as your guide.

Courgette: Add it to the potato pan for just the final 3 minutes. This briefly blanches it without leaving it too soft.

Make the vinaigrette

Whisk the shallot, mustard, lemon, vinegar, salt and pepper together before adding the oil. Pouring the oil in gradually as you whisk helps the dressing emulsify and coat the salad evenly.

Taste the dressing before adding the cooked ingredients. Mustard and lemon vary in sharpness, so adjust the seasoning to suit your preference.

Look for these texture cues

Potatoes: A knife should slide through a piece with little resistance, but the potatoes should still hold their shape when tossed. Drain them promptly once tender.

Lentils: They should be cooked through but still intact. Courgette should be just softened after its brief blanch, not limp.

Serve it warm or chilled

The salad can be served as soon as the herbs are mixed in, or chilled until you are ready to eat. A short cooling pause before adding the herbs helps keep them fresh-looking.

Serve it on its own for a simple lunch or alongside grilled vegetables, a green salad or crusty bread. If serving it cold, give it a gentle toss before bringing it to the table.

Recipe notes & tips

• Cut the potatoes into similarly sized pieces to help them cook evenly.
• Start checking the lentils at 15 minutes so they do not become mushy.
• Add the courgette only for the final 3 minutes of the potato cooking time.
• Whisk in the oil gradually to help the dressing emulsify.
• Toss the warm, drained ingredients with the dressing so they absorb its flavour.
• Add the herbs after a few minutes of cooling to keep their flavour fresh.

Variations

• Try wholegrain mustard: Replace some or all of the Dijon with wholegrain mustard for a coarser dressing.
• Change the herbs: Use parsley, chives or a mixture instead of dill.
• Add leafy greens: Fold in a handful of rocket just before serving.
• Use waxy potatoes: Choose another small waxy variety if baby potatoes or fingerlings are unavailable.
• Make it more lemony: Add extra lemon zest to the dressing for a stronger citrus note.

Common mistakes to avoid

• Overcooking the lentils: Check them from 15 minutes and drain as soon as they are tender but intact.
• Uneven potato pieces: Cut them to a similar size so smaller pieces do not fall apart before larger ones cook.
• Soft courgette: Add it only for the final 3 minutes of boiling.
• Adding oil too quickly: Pour it in gradually while whisking to help the dressing come together.
• Adding herbs while everything is piping hot: Let the salad cool for a few minutes first.
• Skipping the taste check: Adjust the dressing's salt and pepper before mixing in the cooked ingredients.

How to store

Keep leftovers in an airtight container in the fridge for up to 3 days. Serve chilled or let the salad come towards room temperature; if warming it, heat gently and avoid cooking the herbs for long.

Frequently asked questions