"Oh baby! This zesty, warm baby potato salad is absolutely addictive. I have to admit, I'm not a big asparagus fan, but when I roast it for this filling salad, I go absolutely crazy for it! This is a fantastic recipe for spring, when the weather is still on the cool side and asparagus and baby potatoes are in season. After roasting the veggies so they're buttery and crispy, I toss them in my creamy, rich, and slightly spicy Old-Fashioned Mustard Dressing along with fancy French green lentils, crunchy red onion, and fresh, herby dill. It's a delightful mix of crunchy and soft, spicy and lightly sweet. Trust me, you'll want to eat this all spring long! If it's not spring where you are, feel free to swap the asparagus for your favorite seasonal vegetables. Green beans are a lovely summer and early fall substitute for the asparagus."
- 1½ pounds (675 g) mixed baby potatoes, chopped into 1/2-inch (cm) pieces*
- 1½ tablespoons extra-virgin olive oil
- Fine sea salt and freshly ground black pepper
- 2 small bunches asparagus (650 g total), ends broken off, chopped into 1-inch (2.5 cm) pieces
- 3/4 cup (140 g) dry French green lentils (du Puy lentils)**
For the Old-Fashioned Mustard Dressing (makes 3/4 cup)
- 2 tablespoons old-fashioned/coarse mustard
- 1 tablespoon Dijon mustard
- ¼ cup extra-virgin olive oil
- 3 to 4 tablespoons fresh lemon juice, to taste
- 1½ teaspoons pure maple syrup, or to taste
- 1/4 teaspoon fine sea salt Freshly ground black pepper
For serving
Fine sea salt and freshly ground black pepper
3/4 cup (105 g) finely chopped red onion, rinsed and drained***
1/3 cup packed (10 g) fresh dill, minced
- Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper.
- Place the potatoes on one of the prepared baking sheets and toss with I tablespoon of the oil. Spread into an even layer and sprinkle liberally with salt and pepper. Roast for 20 minutes.
- Meanwhile, place the chopped asparagus on the second baking sheet and toss with the remaining 1/2 tablespoon oil. Spread out into an even layer and sprinkle with salt and pepper. After the potatoes have roasted for 20 minutes, add the pan of asparagus to the oven and roast both the potatoes and asparagus for 12 to 17 minutes, until the potatoes are golden and the asparagus is fork-tender. Be careful not to overcook the asparagus a little resistance is great.
- Meanwhile, in a medium pot, combine the lentils and 3 cups of water. Bring to a boil over high heat, then reduce the heat to medium and simmer, uncovered, for 25 to 35 minutes, until the Lentils are tender. If necessary, add more water while cooking so the lentils don't dry out. Drain the lentils and leave them in the colander.
- While the veggies roast, prepare the Old-Fashioned Mustard Dressing: In a small bowl, whisk together the old-fashioned mustard, Dijon mustard, oil, lemon juice (starting with 3 tablespoons), maple syrup, salt, and pepper. Whisk vigorously to combine. Taste and adjust the flavors by adding more lemon juice, maple syrup, or salt, if desired. Prepare the red onion and dill.
- To a large bowl, add the roasted potatoes and asparagus, lentils, and red onion. Pour the dressing over the top and toss well to combine (I love adding all the dressing, but you can add it little by little, to taste, if you prefer). Season with salt and pepper. Finally, sprinkle the minced dill over the top and briefly toss just to incorporate. Serve immediately, warm.
STORAGE
Store in an airtight container in the fridge for 4 days. Leftovers are best served chilled, straight from the fridge. Season with salt, pepper, and a squeeze of lemon juice as needed to revive the flavors. I don't recommend reheating leftovers, as the flavors diminish too much.
TIPS
* I Love using a mix of purple, red, and yellow baby potatoes. The variety of colors makes this dish extra pretty! However, feel free to use just one color of baby potatoes, or even Yukon Gold potatoes.
** If you prefer to use canned lentils, you can use 1 (19-ounce/540 mL) can (drained and rinsed) or a scant 2 cups cooked lentils. If using canned, be sure to use a brand that has whole, intact lentils that are not compacted or mushy.
*** If you aren't a raw onion fan, you can reduce the amount used to suit your tastes. I like to rinse raw onion in a sieve before adding it to a dish, to cut down on the sharp flavor a bit.