Here, I have gathered some of my favourite Spring ingredients in a truly delicious green potato salad. Just look at all the vibrant colours! Crunchy and crispy asparagus, new potatoes, green peas, and then a twist. Cooked green lentils, add extra protein and flavour to the salad. The whole delight is covered in a dressing with fresh herbs, lemon, mustard, olive oil, and salt and pepper.

Enjoy the salad with various items from the grill, some delicious veggie patties, or whatever else you fancy.

Tip: You can easily prepare the salad the day before. Just make the dressing and salad separately and wait until the last minute to mix them together.

Katharina Kjeldgaard: Green potato salad with lentils

Amount: 4 servings
Easy to make
Time: 15-30 minutes



150 grams of green lentils
½ cube vegetable bouillon
1 kg potatoes
1-1½ teaspoon salt
250 grams of green asparagus
50 g fresh peas (without pods)
50 g arugula

Herb dressing

5 tablespoons chopped flat-leaf parsley
3 tablespoons chopped chives
100 ml olive oil
2 teaspoons mustard
2 teaspoons honey
lemon juice to taste
salt and pepper to taste


Boil the green lentils according to the instructions on the package. Add the vegetable bouillon to the water. Drain the lentils when they are done.

When the lentils are cooking, you can start on the potatoes. Rinse and clean them first and then halve some of the potatoes if they are too large. Place them in a pot and cover with cold water and add salt. Bring the potatoes to a boil and let them simmer for about 8 minutes. They should not become completely tender. Turn off the heat and let them soak in the water for a couple of minutes, then drain the water.

In the meantime, you can prepare the other elements for the salad. Snap off the ends of the asparagus and slice into small pieces. Place them in a large bowl. Shell the peas and rinse the arugula and add to the bowl.

Now for the dressing. Finely chop parsley and chives and then mix all the ingredients in a small bowl. Season with salt and pepper to taste.

Then, mix the potatoes and lentils with asparagus, peas, and arugula, and finally stir in the dressing, making sure to coat everything well.

Katharina Kjeldgaard bio

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