Roasted Potato Salad with Lentils & Green Beans

Chosen Team

Roasted Potato Salad with Lentils & Green Beans


Roasted Potato Salad with Lentils & Green Beans

Try this less traditional take on a potato salad at your next picnic! Roasted potatoes give it a great crunch (no mushy potatoes here!). Lentils, green beans, spinach, and radishes add a hearty bite that’s as filling as it is tasty. Combine our mayo with our avocado oil and a little dijon mustard for the familiar tangy flavor that works so well next to your favorite BBQ’d meats.


  • 1 lb baby new potatoes
  • 2 tbsp Chosen Foods Avocado Oil
  • Sea salt & black pepper
  • 1 cup organic green lentils
  • 2-3 cups filtered water
  • 1 bay leaf
  • ½ lb green beans
  • 6 radishes sliced
  • 2 shallots sliced
  • 4 cup baby spinach
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped fresh cilantro

For the dressing


  1. Preheat the oven to 400°F.
  2. Rinse the potatoes. Chop to 1” pieces. Toss with the avocado oil and a generous pinch of sea salt and black pepper. Spread them out onto a sheet pan. Bake for 40 minutes, removing the pan halfway through to toss the potatoes. Set them aside to cool slightly.
  3. Prepare the lentils by combining them in a medium stockpot with the 2 cups of water and a bay leaf. Bring the water to a boil rapidly by placing the pot over high heat. Once simmering, reduce the heat to medium-low and cook for 20-25 minutes. If the water level drops below the lentils, add more water to keep them covered. The lentils are cooked when they are soft and the outer shells start to separate. Drain the lentils and set them aside to cool slightly.
  4. Prepare the green beans by sautéing them in a high heat skillet greased with a small amount of avocado oil. Remove them from the pan to cool once they are soft on the outside but crisp in the middle, about 5 minutes.
  5. Assemble the salad by whisking together the dressing ingredients in a large bowl. Toss in the radishes, shallots, spinach, dill and cilantro. Add the cooled potatoes, lentils, and green beans. This salad is best served room temperature or slightly warm.

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