Lentil & Cold Potato Salad with Arugula
A hearty yet refreshing salad combining tender green lentils, creamy cold potatoes, and peppery arugula tossed in a bright mustard vinaigrette. Perfect for lunch or as a side, this French-inspired dish comes together in about 30 minutes and tastes even better the next day.
For 4 servings
- prep · ~20 min
Cook the lentils.
1.Place 1 cup rinsed green lentils in a saucepan with the smashed garlic clove and bay leaf.2.Cover with water by 2 inches and bring to a boil over high heat.3.Reduce heat to low, cover, and simmer for 15-20 minutes until tender but not mushy.4.Add 0.25 tsp salt in the last 5 minutes, then drain any excess water and discard the bay leaf and garlic.TIPWatch the lentils closely — green lentils cook faster than brown and can go from tender to mushy in minutes. - boil · ~15 min
Boil the potatoes.
1.Place 500g potato chunks in a pot and cover with cold water by 1 inch.2.Bring to a boil over high heat, then reduce to a gentle simmer.3.Cook for 10-12 minutes until fork-tender but not falling apart.4.Drain and let cool slightly, then cut into bite-sized cubes.TIPStart the potatoes in cold water so they cook evenly from edge to center. - mix · ~2 min
Make the mustard vinaigrette.
1.In a small bowl, whisk together 2 tsp dijon mustard and 2 tbsp red wine vinegar.2.Slowly drizzle in 2 tbsp olive oil while whisking continuously.3.Season with 0.25 tsp salt and 1 pinch black pepper, whisking until emulsified. - assemble · ~3 min
Assemble the salad.
1.In a large bowl, combine the drained lentils, cubed potatoes, and diced shallot.2.Pour the vinaigrette over the warm lentil-potato mixture and toss gently.3.Fold in the chopped arugula and parsley until just wilted but still vibrant.TIPDressing the potatoes while still slightly warm helps them absorb the vinaigrette better. - serve · ~1 min
Serve or chill.
1.Serve immediately for a slightly warm salad, or cover and refrigerate for 1 hour for a fully chilled version.2.Give the salad a gentle toss before serving to redistribute the dressing.TIPThis salad tastes even better the next day — the flavors deepen overnight.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use waxy potatoes like Yukon Gold or red potatoes; they hold their shape better than starchy ones when boiled and cubed.
- 2Rinse the lentils thoroughly before cooking to remove any dust or debris, which can cloud the cooking water.
- 3Test the lentils a few minutes before the suggested time — they should be tender but still hold their shape (al dente).
- 4Add the vinaigrette to the warm potato-lentil mixture so the flavors absorb more deeply into the ingredients.
- 5Fold in the arugula just before serving to keep it vibrant and prevent it from wilting too much.
- 6Make this salad a day ahead; it keeps well in the fridge and the flavors meld beautifully overnight.
Adapt it for your goals.
High-protein
Add 150g of flaked canned tuna or shredded rotisserie chicken for a more substantial meal. This boosts the protein content without overwhelming the French-inspired character of the salad.
herbaceousHerbaceous
Replace parsley with a mix of fresh dill, chives, and tarragon for a French herbal lift. This variation brightens the salad and pairs beautifully with the Dijon vinaigrette.
veganVegan
This recipe is already vegan as written. For extra richness, add 2 tablespoons of toasted walnuts or a sprinkle of vegan feta-style crumbles.
low oilLow-oil
Reduce olive oil to 1 tablespoon and replace the missing volume with vegetable broth or water. Whisk the vinaigrette more vigorously to maintain some emulsion; the flavor will be lighter but still tangy.
Why this is on our healthy list.
High in Plant Protein
Green lentils provide a substantial dose of plant-based protein, supporting muscle repair and keeping you full longer without meat.
Rich in Dietary Fiber
Both lentils and potatoes contribute fiber that aids digestion, promotes satiety, and helps regulate blood sugar levels.
Good Source of Potassium
Potatoes are naturally rich in potassium, an essential mineral that supports healthy blood pressure and muscle function.
Antioxidant Boost from Arugula
Arugula adds peppery flavor along with vitamin K, vitamin C, and various antioxidants that combat oxidative stress.
Frequently asked questions
Brown lentils will work but become softer; red lentils break down quickly and are not recommended unless you want a mushy texture.
