• Skip to primary navigation
  • Skip to main content
  • All Recipes
  • About
Occasionally Eggs

Occasionally Eggs

Healthy Vegetarian Recipes for Every Season

  • Cookbook
  • Contact
  • All Recipes
  • About
  • Cookbook
  • Contact
Mains

Rosemary Potato Salad

March 1, 2018 by Alexandra Daum
A healthy & vegan winter potato salad made with roasted potatoes, rosemary, spinach, and chewy lentils. Comfort food in a bowl for cold weather and dark days. 
Jump to Recipe
Potato salad in a large bowl with greens and rosemary sprigs.

The most popular recipe on the blog is for a vegan roasted new potato salad with lentils. I remember having this beautiful light that day but taking hours to edit the photos until I liked them, and thinking it was too simple to share, but it was one of my favourite things to make that summer. I still make it now whenever I can get fresh dill. It went crazy on pinterest and was my first big recipe – I still see it pop up and people keep making it a couple years later (it makes my day every time).

This is an adaptation of that salad, using some late winter ingredients like rosemary and regular potatoes instead. It’s total comfort food, like rosemary roasted potatoes made into a meal with lentils and spinach mixed in with the warm potatoes. It’s topped off with a balsamic dressing and it’s a far cry from the mayo-laden potato salads of my childhood.

If you make this Rosemary Potato Salad or any other vegetarian mains on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.

Yield: 4

Rosemary Roasted Potato Salad

Prep Time 10 minutes minutes
Cook Time 35 minutes minutes
Total Time 45 minutes minutes
5 from 1 vote

Ingredients

Metric – American

Potato Salad

  • 1 kilogram potatoes cut into 4 cm pieces
  • 2 sprigs rosemary finely minced (~2 tablespoons)
  • 1 tablespoon oil
  • 1 teaspoon sea salt
  • 300 grams cooked lentils*
  • 60 grams baby spinach or other greens

Balsamic Vinaigrette

  • ¼ cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon dijon mustard
  • ½ teaspoon maple syrup or honey
  • ½ teaspoon sea salt
  • ½ teaspoon pepper

Instructions

Potato Salad

  • Preheat the oven to 200°C (400°F).
  • Place the potatoes onto a large baking sheet and use your hands to mix in the rosemary, oil, and salt. Bake for 35-40 minutes, or until the potatoes are golden brown.
    1 kilogram potatoes, 2 sprigs rosemary, 1 tablespoon oil, 1 teaspoon sea salt
  • Take the potatoes out of the oven and place them into a large bowl. Add the lentils and spinach, top with the vinaigrette, and mix until fully combined. The spinach will wilt from the warm potatoes. Serve immediately.
    300 grams cooked lentils*, 60 grams baby spinach or other greens

Balsamic Vinaigrette

  • Place all of the ingredients into a jar or container and shake until fully combined.
    1/4 cup olive oil, 3 tablespoons balsamic vinegar, 1 teaspoon dijon mustard, 1/2 teaspoon maple syrup or honey, 1/2 teaspoon sea salt, 1/2 teaspoon pepper

Notes

• Leftovers don’t keep as well with larger potatoes cut into pieces, but it will if you use new potatoes. I find the smaller pieces tend to dry out a bit if you eat it the next day.
• Some people who made the other recipe found it either to have too much or not enough mustard. Of course you can alter the amount to your tastes, depending on how much you like mustard.
* I used regular brown lentils but French or puy lentils would be a great choice.

* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.


Nutrition

Serving: 1 Calories: 455kcal Carbohydrates: 62g Protein: 12g Fat: 18g Saturated Fat: 2g Polyunsaturated Fat: 3g Monounsaturated Fat: 13g Trans Fat: 0.01g Sodium: 930mg Potassium: 1432mg Fiber: 12g Sugar: 6g Vitamin A: 1422IU Vitamin C: 55mg Calcium: 66mg Iron: 5mg

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

© Alexandra Daum
Course: Autumn, Mains, Winter
Cuisine: American
Diet Gluten Free, Vegan, Vegetarian
Print

More Mains:

A puffy baked pancake in a cast iron pan with small tomatoes and basil.Savoury Baked Pancake (German Pancake)
Baked eggs in a heavy pot with swiss chard and basil.Stovetop Baked Eggs with Swiss Chard
Two plates with mushroom and pepper filled tortillas, toppings in small bowls around.Mushroom Fajitas
Baked penne pasta in a casserole dish with tomato sauce, vegetables, and cheese.Vegan Pasta Bake

Previous Post: « Egg-Free Chocolate Crepes
Next Post: Carrot Cake Granola Bars »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Alexandra
Recipes
FAQ
Contact
Work With Me

STAY IN CONTACT
get weekly updates, exclusive recipes, and more

   

Get the cookbook

© 2023 Occasionally Eggs | Images and text may not be used without permission | Privacy Policy