Potato, lentil & dill Salad

This potato salad with the addition of lentils and plenty of fresh herbs is nourishing, satisfying and packable – perfect for summer picnics and on-the-go lunches.


  • No lentils? Use chickpeas or beans of your choice. 
  • No dill? Swap for basil or parsley. 
  • No shallot? Try with red onion. 
  • No lemon? Use red wine vinegar.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 4


400 g Salad potato

300 g Courgettes (sliced)

120 g Cooked puy lentils

10 g Dill (chopped )

For the dressing:

1 Lemon (zested and juiced )

1 Shallot (chopped )

1 tbsp Dijon mustard

4 tbsp extra virgin olive oil

Salt & pepper


  1. Cut the salad potatoes in half, then fill a large saucepan with water. Add the potatoes to the pan with a large pinch of salt. Boil over high heat for 15-20 minutes, until tender. Add the courgette slices to the potato pan for the last 3 minutes of cooking. When cooked, drain and set aside.
  2. Prepare the dressing for the potato salad while the potatoes and courgettes are cooking. In a large mixing bowl, combine the shallot, mustard, lemon zest and juice and a pinch of both salt and pepper. Pour in the olive oil while whisking, until emulsified. Taste for salt and pepper and season if needed.
  3. Add the cooked lentils, potatoes, courgette and dill to the bowl with the dressing and mix to combine. Serve right away or keep in an airtight container in the fridge until ready to serve.
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How to store

Store in the fridge for up to 3 days.