This roasted new potato salad with lentils and a herby dressing is a far cry from standard mayo-filled potato salad – it’s very light and a meal in itself with protein-packed lentils and spinach. The herb vinaigrette lifts everything up here, with dill, chives, and a little spicy mustard – perfect for picnics and barbecues. Skip to the recipe →

I just finished reading this silly chick-lit book about a woman who has this list of thirty things she wants to do before turning thirty, and go on as many first dates, too. You know when you need a goofy book in between more immersive books or series to bring you out of that space?

Well, this book got me thinking about the things I’d like to do in the next few years (not go on 30 dates, that’s for damn sure). I’m 24, so there’s plenty of time before turning thirty, which also made me realise how young I still am despite what the lines on my face say.

This is a little list, then, of some things I’d like to accomplish in the next 5 1/2 years:
1. I definitely want to write a cookbook, or a few, within the next few years. And improve this blog, and maybe figure out twitter? These are all related, so they count as one item on the list, right?
2. A kid’s book would be nice too, since I have dozens of ideas and a couple of outlines done already.
3. I want to start making cooking videos, and learn how to do video editing. Might as well make full use of the adobe suite that’s taking up so much space on my computer.
4. Yoga class videos, too, since my practice was primarily made up of free online classes before I did my teacher training.
5. We’re moving to Germany in September, which is a big one, but I also want to travel a lot more, especially around Europe. I’d like to see a hell of a lot more of Canada too.
6. Learn a third language, maybe Spanish. Or Swedish? French? Any language, really.
7. Do an Anusara yoga training. And acroyoga. And get Graham doing a lot more yoga so we can do acroyoga.
8. Add a dog/cat/rat to our little family at some point. I doubt the rat idea will fly, lol. I love rodents.
9. Keep doing pottery and get a lot better at it. I need to find a studio in or around Oldenburg.
10. Improve my photography skills. I’m slowly working on it but still don’t know all the settings on my camera.

Ten is enough, I think. A few years ago that list would have been all about academic stuff, but I’m so happy it isn’t now! Leaving grad studies was one of the best decisions I ever made. So many of the things I’m doing now were pipe dreams two years ago (when I started this blog!) and it’s so thrilling to see them come into fruition. The only thing I’m not actively working toward right now is #2, but who knows what could happen in the next few years.

We’re moving to Germany so I can perfect my German, and so Graham can learn German, and to spend a lot more time with family, which I’m really excited about. Omi will be here in a couple of weeks for Kristina’s wedding, too. I’ve never dreamed about a big perfect wedding and seeing my sister, and Graham’s brother, both planning very expensive, stressful weddings, definitely kept that one off the list. There are way better things to spend that much money on (a house! a trip! a camera!) in my mind.

What’s on your list, imaginary or not?

This is another wonderfully seasonal recipe with almost all of the ingredients coming from the garden here, or my aunt, or the farmer’s market. Instead of boiling the potatoes, they’re roasted, which makes a huge difference in the overall flavour of this salad.

If you like picnics, or you’re looking for a dish to bring to a potluck, this is perfect. I didn’t share (muahaha) and took about three days to finish the salad. It’s excellent warm or cold, and almost as good on day two and three as it was fresh. If you’re looking for a more spring-y version of something like this, try my asparagus potato salad.

The bright herb dressing is what makes this otherwise simple salad special. It’s definitely meal-worthy, and I hesitate a little in calling it a salad because it is so hearty. The addition of lentils and spinach help in that regard, and adding the dressing while the potatoes are still hot lets in soak right in.

I never post recipes for things I wouldn’t make again, but there are some recipes I know I’ll make more than others. This vegan new potato salad has become one of my all time favourites. It beats any other potato salad I’ve made by a long shot, and I know I’ll be making it well into autumn with regular potatoes. Potatoes are the best.

We’re going on another camping trip in a couple of weeks and I’m thinking about bringing this since it’ll hold up well for a day or two. That being said, we’re going with Marshall, Graham’s best friend (and my close friend) and the two of them might eat it all on the first night. I never know with those hollow legged boys.

Let’s connect! If you liked this recipe, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via facebook, pinterest, and bloglovin.

Yield: 4 people

Roasted New Potato Salad with Lentils + Herb Dressing

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This roasted new potato salad with lentils and a herby dressing is a far cry from standard mayo-filled potato salad - it's very light and a meal in itself with protein-packed lentils and spinach. The herb vinaigrette lifts everything up here, with dill, chives, and a little spicy mustard - perfect for picnics and barbecues. 

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

Roasted Potato Salad

• 1 kilogram new potatoes
• 1 tablespoon avocado oil
• 1 teaspoon sea salt
• 2 cups cooked french lentils
• 2 cups fresh spinach

Herb Dressing

• 1/3 cup extra virgin olive oil
• 1/4 cup dill, finely chopped
• 1/4 cup chives, finely chopped
• 2 tablespoons white wine vinegar
• 1 teaspoon dijon mustard
• 1/2 teaspoon honey or maple syrup
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat the oven to 400F/200C and line a baking tray with parchment paper. Scrub the potatoes and cut any larger ones so that they're all roughly the same size (about the size of a golf ball). Coat with the avocado oil and salt and roast for 50-60 minutes, or until golden.
2. To make the dressing, add the dill and herbs to a small bowl or jar. Add the remaining ingredients and stir to combine.
3. To assemble the salad, place the hot potatoes in a large bowl with the lentils and spinach. Pour the dressing over top and stir until the potatoes are fully coated with dressing and the spinach is wilted. Serve warm or cold. It will keep in the fridge for up to three days.