French Lentil Salad with Fingerling Potatoes

French Lentil Salad with Fingerling Potatoes, Fresh Goat Cheese, Cucumbers, and Olives.

This is my number-one, go-to salad, because it’s fast, easy, and keeps well. A meal for 4 or a great side dish for 6. 

French Lentil Salad with Potatoes, Cucumbers & Olives

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Tania Van Pelt


  • 2 cups French lentils
  • 2 cloves garlic smashed
  • 2 bay leaves
  • 1 pound of small fingerling potatoes scrubbed
  • 2 tablespoons whole-grain mustard
  • Sea salt
  • Juice from 1 lemon
  • 2 tablespoons apple cider vinegar vinegar
  • cup extra-virgin olive oil
  • 1 large cucumber chopped into ½-inch pieces
  • 1 cup pitted Niçoise olives roughly chopped
  • 1 cup loosely packed fresh mint roughly chopped
  • 1 cup goat milk feta cheese


  1. Put the lentils, garlic, and bay leaves in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook until tender but firm, about 12-15 minutes. Drain the water and remove the garlic and bay leaves.
  2. Preheat oven or toaster oven to 400°F.
  3. Toss potatoes in a medium bowl with a tablespoon of olive oil. Sprinkle generously with sea salt, and arrange potatoes in a single layer in a pan.
  4. Roast until they are golden on the outside and tender when pierced with a sharp knife, about 20-25 minutes. Allow to cool.
  5. While the lentils and potatoes are cooling, make the vinaigrette. In a small bowl, whisk together the mustard, ½ teaspoon salt, lemon juice, olive oil, and vinegar.
  6. Put the lentils, potatoes cucumbers, olives, and mint in a large bowl. Gently stir until ingredients are combined.
  7. Pour over the vinaigrette and gently toss, making sure dressing is evenly distributed.
  8. Sprinkle the feta over the dish.

Recipe Notes

Adapted from Sarah Crowder