Idaho® Potato and Lentil Salad

A light dinner or lunch perfect for hot summer days.


  • 1 1/2 pounds red Idaho® potatoes
  • 1 cup sugar snap peas
  • 1 cup cooked green lentils
  • 1 bunch radishes, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh chives, chopped

For the dressing

  • 1/2 teaspoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 4 tablespoons extra virgin olive oil
  • salt and pepper


  1. Scrub the potatoes. Place potatoes whole in a large saucepan. Cover with water and bring to a boil. Lower heat and simmer until tender, 12-15 minutes. Drain and cool.  
  2. Thinly slice the snap peas. In a large bowl combine peas, lentils, and radishes. Cut the potatoes in half and add them to the bowl.  Stir in parsley and chives.
  3. Whisk together all dressing ingredients in a small bowl. Pour over potato mixture and toss until evenly coated. Chill and serve cold over a bed of salad greens.
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Yield: 4

Betsy Haley
Food Blogger
Betsy Life

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