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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.

    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 mins
    COOK: 8 mins
    TOTAL: 23 mins
    Servings: 8


    • 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

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    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!


    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


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