Go Back
+ servings
Salad in a pan with asparagus tips on top.
Print Pin
5 from 3 votes

Warm Potato Asparagus Salad with Lentils

This beautifully seasonal Warm Potato Asparagus Salad with Lentils is substantial enough as a main meal & easily adaptable to suit meat eaters as well as vegetarians & vegans. Dressed with deliciously tangy mustard dressing it is filling and delicious! 
Course Dinner, Lunch, Main Course, Salad
Cuisine British, International
Keyword lentil salad, potato asparagus salad, warm potato salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 436kcal
Author Jo Allison



  • 500-750 g salad/baby/new potatoes scrubbed and left unpeeled; small potatoes left whole and larger ones halved
  • 500 g asparagus woody ends trimmed
  • 1 red onion peeled and finely chopped
  • 1 tin (400g/15.5oz) green or puy lentils in water drained & rinsed
  • 90 g diced smoked pancetta or bacon lardons optional
  • 1 tablespoon rapeseed or olive oil
  • Juice of half a lemon + a bit extra to squeeze over the salad at the end
  • 2 tablespoon chopped dill or parsley as garnish


  • 2 tablespoon wholegrain mustard
  • 1 tablespoon Dijon or English mustard
  • 3 tablespoon Extra Virgin Olive Oil
  • 2 tablespoon Apple Cider Vinegar
  • salt and pepper to taste


  • Put potatoes in a large pan of salted water, bring to boil and cook until tender but still holding their shape and not falling appart. You might need to check on them few times by piercing them with a knife to check whether it will go in easily. Once they're done drain them and set aside.
  • Whilst your potatoes are cooking prepare asparagus by snapping off the woody ends. You can either steam or briefly boil your asparagus until just tender. Cut each cooked asparagus spear into three pieces, sprinkling them with lemon juice and setting aside. Keep asparagus tips separately from the stalks.
  • Heat up tablespoon of oil in a pan and fry chopped onion and pancetta (if using) until onion is softened and translucent and bacon is starting to get crispy.
  • Prepare your dressing by putting all the ingredients in a small jar and shaking it vigorously to mix. Season to taste with salt and pepper and shake some more.
  • Add lentils to the pan with onion and bacon and mix well. Keep the pan warm for a couple fo minutes to allow for the lentils to warm through.
  • Add cooked potatoes and follow with the dressing.
  • Add cooked asparagus stalks and mix them in.
  • Arrange the asparagus tips on top of the salad, sprinkle generously with chopped dill or parsely and extra squeeze of lemon juice.
  • Serve immediately, still warm on a bed of mixed salad leaves with some delicious crusty bread.
  • Enjoy!


  • Nutritional information is approximate, per one serving (including dressing) and should be treated as a guideline only. 
  • This potato asparagus salad is best served immediately when still warm but any leftovers can be stored in the fridge and served cold the following day. When serving the salad cold you might have to make more dressing to go over as potatoes would have soaked up all the dressing the day before and salad might be a bit dry. 


Calories: 436kcal | Carbohydrates: 44g | Protein: 15g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 290mg | Potassium: 1118mg | Fiber: 11g | Sugar: 6g | Vitamin A: 945IU | Vitamin C: 34.7mg | Calcium: 68mg | Iron: 6.2mg