Skip the mayo! This creamy vegan potato salad uses a simple hummus vinaigrette with fresh herbs and scallions. Ready in 23 minutes, perfect for BBQs and meal prep.
If you ask me, this vegan potato salad with hummus dressing is the side dish that quietly steals the show at every cookout, and I say that as someone who has been bringing it to summer gatherings for years.
The secret is in the dressing. Instead of the usual mayo, I whisk together creamy hummus, fresh lemon juice, and a good glug of olive oil to create a vinaigrette that coats every potato in rich, savory flavor. It’s a technique I borrowed from my family’s Lebanese Potato Salad (a recipe that’s been on our table my entire life) and it works beautifully here. The hummus adds protein and creaminess without weighing the dish down, and because there’s no mayo involved, you never have to worry about it sitting out at a picnic in the summer heat. That alone is worth the switch!
Whether you’re pairing it with Greek Marinated Grilled Vegetables, serving it alongside Grilled Salmon with Lemon Garlic Sauce, or just rounding out a vegetarian spread, this is the one recipe I promise you’ll be asked to bring back every single time.
Ingredients
- Yukon gold potatoes: The only potato I use for this. Buttery flavor, creamy texture, and they hold their shape after boiling without turning to mush. Red potatoes work too if that’s what you have.
- Hummus: This is the dressing. One 10-ounce container of classic hummus whips into a rich, savory coating that does everything mayo does and then some. Classic or roasted garlic are both great here.
- Fresh lemon juice: Brightens the whole dish and cuts through the richness of the hummus. Squeeze it fresh; bottled won’t give you the same result.
- Extra virgin olive oil: Loosens the dressing and adds a layer of depth that ties the whole thing together.
- Scallions: Mild, fresh bite throughout every forkful. I use both the white and green parts of the green onion.
- Fresh flat-leaf parsley: Adds color and a clean, grassy flavor that keeps the salad feeling light and bright.
- Fresh mint: This is the move. Mint is the ingredient in my family’s Lebanese Potato Salad that makes people ask what’s in it. Don’t skip it! Slice it thin so it distributes evenly through the whole bowl.
- Kosher salt and black pepper: Season the cooking water generously and taste again before serving. Cold dulls salt, so always adjust after chilling.
How to Make a Vegan Potato Salad with Hummus Dressing
Step 1. Start by adding your cut potatoes to a pot of salted boiling water.
Step 2. While potatoes cook, whisk together your hummus dressing in a large bowl. Add the hummus, lemon juice, and olive oil and whisk until fully combined.
Step 3. Strain your cooked potatoes, and let it cool slightly, then add to the bowl with your dressing.
Step 4. Add the scallions, fresh mint, and a sprinkle of salt and pepper.
Step 5. Gently stir until potatoes are coated evenly in the dressing and salad is fully mixed.
Serve chilled or at room temperature, and enjoy your Vegan Potato Salad!
More Summer Sides
- Slow Cooker Boston Baked Beans
- Spicy Asian Coleslaw
- Smashed Chickpea Salad with Dill
- Grilled Garlic Bread Bruschetta
- Caprese Quinoa Salad
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Your fork is waiting.
Ingredients
Instructions
- Place quartered potatoes in a large stock pot and cover with cold water and a good pinch kosher salt. Bring to a boil and cook until potatoes are fork tender, 7-8 minutes. Strain and let potatoes cool slightly.8 yukon gold potatoes
- In a large bowl, whisk together hummus, lemon juice and olive oil. Fold in cooked potatoes, scallions, parsley and mint. Check for seasoning and adjust accordingly.10 ounce container Sabra Classic Hummus, 2 tablespoons lemon juice, 2 tablespoons extra virgin olive oil, 1/2 cup minced scallions, 1/4 cup minced parsley, 2 tablespoons fresh mint, salt and pepper to taste
- Serve room temperature or chilled.
Liz’s Notes
Nutrition
Frequently Asked Questions
Yes, and it actually gets better overnight! The potatoes soak up the hummus dressing as it sits, which means the flavors are more layered and satisfying the next day. Make it up to five days ahead and store it in an airtight container in the fridge. Give it a stir before serving and a fresh squeeze of lemon juice to wake everything back up.
This is one of the best things about this recipe. No mayo means no sweating it when the dish sits on the table all afternoon. Hummus holds up in the heat in a way that a traditional mayo-based potato salad simply doesn’t, which makes this the one I always bring to outdoor cookouts, potlucks, and summer gatherings. Serve it at room temperature and it’s genuinely at its best.
It is! Every ingredient in this recipe is naturally gluten-free. Check the label on your hummus before you start, since formulations vary by brand, and you’re good to go.
Hummus is my answer, and this recipe is proof. It creates a creamy, protein-packed dressing with real depth of flavor that mayo can’t touch. If you don’t have hummus on hand, tahini or mashed avocado both work well. Each brings something different, but hummus is the one I keep coming back to. Grew up eating it. Still obsessed!
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