hearty spring potato salad
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Hearty Vegan Spring Potato Salad

This vegan potato salad is made with seasonal spring ingredients like asparagus and baby potatoes. It's drizzled with an easy, flavorful lemon tahini dressing.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Salad
Cuisine: vegan
Servings: 4 servings
Calories: 406kcal
Author: Cassidy Reeser, RDN, LDN


  • 1/2 cup dry lentils
  • 3 cups vegetable broth or water
  • 24 ounces (1.5 pounds) baby potatoes, quartered
  • 2-3 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 8 ounces asparagus, woody ends trimmed*
  • 1/4 cup raw pumpkin seeds (pepitas)
  • 10 ounces cherry tomatoes
  • 1 medium apple, diced
  • 2 cups arugula, loosely packed
  • 3 tablespoons lemon juice (about 1 large lemon)
  • 1/4 cup tahini


  • Preheat oven to 425 degrees F. Rinse and sort lentils. Combine lentils and vegetable broth in a medium saucepan. Bring to a boil for one minute. Reduce to a gentle simmer. Simmer the lentils uncovered for 20 minutes, keeping the lentils covered in ~1 inch of liquid while simmering. 
  • While lentils are cooking, prepare your potatoes by cutting them in quarters. In a medium bowl, toss in 1-2 teaspoons of olive oil, salt, and pepper. Roast on a parchment paper lined sheet pan in preheated oven for 25 minutes, until browned.
  • Drizzle asparagus with remaining olive oil. Add asparagus and pepitas to the sheet pan with the potatoes during the last 10 minutes of the potato cook time. Roast for about 10 minutes. Everything should be done roasting at the same time (total of 25 minutes for the potatoes, 10 minutes for asparagus and pepitas). 
  • Combine potatoes, asparagus, fresh cherry tomatoes, arugula, pepitas, drained lentils and apple in a larege salad bowl. Mix lemon juice and tahini together in a small bowl. Toss the salad in lemon tahini dressing and refrigerate until completely cooled (about 3 hours). Serve when cool.


*Quick tip on how to remove asparagus ends without a knife.
Optional add-ins
  • 1 whole avocado
  • 1/4 cup feta cheese (for non-vegan)
  • 1/4 cup sunflower seeds


Calories: 406kcal | Carbohydrates: 63g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Sodium: 880mg | Potassium: 1413mg | Fiber: 15g | Sugar: 11g | Vitamin A: 1413IU | Vitamin C: 62mg | Calcium: 95mg | Iron: 6mg