Vegan Potato Salad

A healthy twist on the summertime classic, this protein-packed vegan potato salad is made with a creamy hummus vinaigrette, scallions and fresh herbs.

Fourth of July is right around the corner and I am so pumped! Our city turns into Small Town USA every year complete with a full lineup of events for kids and adults alike.

One event we never miss is the annual parade that happens to go right past our street. It’s the same parade I biked in as a kid so it’s always fun to see my boys watch it every year. I can’t wait until we can decorate their bikes one day so they can participate!

Afterwards, we usually head to my cousin’s house for a pool party with friends and family. It doesn’t get dark until super late here in Michigan this time of year so fireworks usually don’t start until 10:15PM. We are hoping this year our boys will be able to stay up for the occasion.

The food is always kept simple and casual this time of year which is probably why I love it so much. Since my cousins always grilled brats and burgers, we always bring a side dish to pass. This year I’m bringing a tasty vegan twist on potato salad which is actually a riff off a family recipe.

Instead of the standard mayonnaise and bacon, I toss the potatoes in a quick and easy hummus vinaigrette made with olive oil, lemon juice and fresh garlic. To brighten up the dish, I throw in fresh mint, parsley and scallions. It is out of this world and a nice healthy addition to the standard holiday menu.

Vegan Potato Salad

Liz Della Croce

A fresh twist on the summertime classic, this vegan potato salad is made with a creamy hummus vinaigrette, scallions and fresh herbs.

4.45 from 27 votes

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Prep Time 15 mins

Cook Time 8 mins

Total Time 23 mins

Course Side Dish

Cuisine Lebanese

Servings 8

Calories 221 kcal

Ingredients

 

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• 8 yukon gold potatoes diced
• 10 ounce container Sabra Classic Hummus
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• ½ cup minced scallions
• ¼ cup minced parsley
• 2 tablespoons fresh mint thinly sliced
• salt and pepper to taste

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.
• 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.
• Serve room temperature or chilled.

Chef’s Notes

Great for making ahead, this dish can be stored in an air-tight container in the refrigerator for up to 5 days.

Nutrition

Calories: 221kcalCarbohydrates: 32gProtein: 6.7gFat: 10.9gSaturated Fat: 1.7gPolyunsaturated Fat: 9.2gTrans Fat: 0gCholesterol: 0mgSodium: 3.2mgFiber: 4.6gSugar: 3.2g

Keyword vegan potato salad

Related Recipes:

• Lebanese Potato Salad
• Potato Salad with Bacon and Eggs
• Greek Potato Salad
• Potato and Green Bean Salad
• Caprese Potato Salad
• Traditional Greek Salad

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Disclosure: I am honored to be a paid Sabra Tastemaker. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.

For more summer salads check out my Satisfying Salad Recipes board!