Vegan Potato Salad

4.44 stars average

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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.

Last Step:

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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
Did You Make This Recipe?Post a pic and mention @thelemonbowl or tag #thelemonbowl!

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!

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114 responses to “Vegan Potato Salad”

  1. Kelly @ Hidden Fruits and Veggies Avatar
    Kelly @ Hidden Fruits and Veggies

    the creamy bruschetta sounds delightful — any mix of tomatoes and hummus just has to be good!

  2. Daniela Avatar

    The s’mores dip looks amazing!

  3. Leah @ Grain Changer Avatar
    Leah @ Grain Changer

    LOVE the idea of a hummus potato salad!! Absolutely genius! Also loving the s’more dip idea on the Four Course Fourth site!! YUM!!

  4. Mary B. Avatar
    Mary B.

    Ohhhh, yum! I’ve been looking for a healthy potato salad for our big 4th bash! Can’t wait to try this!

  5. Shoshana Avatar

    Nothing goes better with hummus than falafel…the buffalo falafel sound delicious!

  6. Cathleen Avatar

    Southwest parfait looks YUMMY!

  7. Anne Avatar

    I am not vegan, but for whatever reason cannot stand mayo!
    I can’t wait to try this mayo free version!

  8. Liz S. Avatar
    Liz S.

    My favorite recipe on the Four Course 4th of July Menus Sabra website is the S’mores Dip recipe.

  9. Catherine Avatar

    Dear Liz, what a wonderful summer salad. 4th of July is always a big deal with my family..we have the parade in town in the morning and a bbq followed by lots of fireworks. This potato salad would be perfect for my cookout. The hummus vinaigrette sounds wonderful. I am most intrigued by the desserts. Hummus pastries sound so interesting to me. Thank you for hosting this giveaway. xo, Catherine

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Your holiday plans sound just perfect!!

  10. Leah H. Avatar
    Leah H.

    The grilled flatbread with hummus and veggies looks amazing!