Vegan Potato Salad

Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes

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

Vegan Potato Salad by The Lemon Bowl

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.

Parade Kids

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!

Pool Party

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.

Vegan Potato Salad- The Lemon Bowl

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.

Creamy Vegan Potato Salad- The Lemon Bowl

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 by The Lemon Bowl

Vegan Potato Salad

4.44 stars average
A fresh twist on the summertime classic, this vegan potato salad is made with a creamy hummus vinaigrette, scallions and fresh herbs.
PREP: 15 minutes
COOK: 8 minutes
TOTAL: 23 minutes


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


  • 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.


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


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

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!

Photo of Liz Della Croce

Hi, I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones. I believe in the power of real, wholesome ingredients that are bursting with flavor and won’t break the bank. Whether it’s a traditional Lebanese recipe from my family or a culinary creation from across the globe, you’ll be pleasantly surprised to discover that nutritious food can be exciting, affordable, and easy to prepare.

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114 responses to “Vegan Potato Salad”

  1. HS Avatar

    Hi! How much do the potatoes weigh in the hummus potato salad ? Thanks

    1. Kaley Clarke Avatar
      Kaley Clarke

      I didn’t weigh the potatoes, but I just used mid-sized Yukon gold potatoes.

  2. Amanda E. Avatar
    Amanda E.

    I would pick the cucumber avocado salad as my favorite to try.

  3. Janice Cooper Avatar
    Janice Cooper

    I have to say the Individual 7 Layer Dip Recipe sound delish!

  4. Stefanie Gladden Avatar
    Stefanie Gladden

    I love the Stacy’s Chorizo Sliders Recipe

  5. Kenny F Avatar
    Kenny F

    grilled flatbread with hummus

  6. Melanie Montgomery Avatar
    Melanie Montgomery

    I wanna try the loaded chopped salad.

  7. sarah Avatar

    Wow to the cucumber avocado salad!

  8. Amy M. Avatar
    Amy M.

    The cucumber avocado salad is right up my alley – I would love to eat that every day!

  9. Julie Avatar

    the cucumber avocado combo seems awesome!

  10. Heather Dawn Avatar
    Heather Dawn

    I would love to try the Individual 7 Layer Dip!

  11. Thomas Murphy Avatar
    Thomas Murphy

    I like the
    Grilled Flatbread with Hummus & Mixed Veggies Recipe

Liz Della Croce eating black bean dip

Hi I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones.