We ordered a vegan lunch at work and it came with a potato salad. I was interested to see how they would make it as potato salads are defiantly not vegan with all the mayo and eggs that make the sauce. This one came with a vegan mayo and lentils. I would never have thought to put lentils in a potato salad, but it’s works. It’s so good and filling. This has now become my go-to salad for picnics and bbq’s.



Course Salad, Side Dish
Cuisine American
Servings 7 servings


  • 3 lbs white baby potatoes cut in halves
  • 540 ml can of lentils drained and rinsed
  • 2 shallots chopped
  • ¼ cup champagne or white wine vinegar
  • 1 cup vegan mayonnaise
  • 1 lemon zested and juiced
  • 2 tbsp capers drained
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp pepper
  • 2 tsp dried dill
  • ½ cup fresh chives chopped


  • Bring a large pot of salted water to a boil. Add the baby potatoes and boil for 15 minutes until potatoes are tender.
  • In a large bowl, add the lemon juice, zest, and vinegar. Add shallots and mix them in with the vinegar.
  • Add mayonnaise and mix well.
  • Add lentils and capers. Mix to coat the lentils.
  • Spoon in the warm potatoes. Gently mix together.
  • Add salt, pepper, paprika, garlic powder, dill and chives. Mix well.
  • Let sit in the fridge for an hour to let the potatoes cool.


This can be eaten immediately, but is better if it sits in the fridge for a few hours. Great to make the night before.
If you don’t have baby potatoes, use big ones and cut into small pieces before boiling. 
This is a vegan dish, but if that doesn’t matter to you, regular mayo works just as well.
If you want to keep it vegan, I recommend Hellman’s for the vegan mayo. 

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