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
Ingredients
- 8 yukon gold potatoes diced
- 10 ounce container Sabra Classic Hummus
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 cup minced scallions
- 1/4 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
Nutrition
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!
Stefanie Gladden
I love the Stacy’s Chorizo Sliders Recipe
Kenny F
grilled flatbread with hummus
Melanie Montgomery
I wanna try the loaded chopped salad.
sarah
Wow to the cucumber avocado salad!
Amy M.
The cucumber avocado salad is right up my alley – I would love to eat that every day!
Julie
the cucumber avocado combo seems awesome!
Heather Dawn
I would love to try the Individual 7 Layer Dip!
Thomas Murphy
I like the
Grilled Flatbread with Hummus & Mixed Veggies Recipe
Donna
the smores dip sounds beyond amazing
Elizabeth @ Pineapples and Polka Dots
Yum! I love a good potato salad, and can’t wait to try this recipe! Thanks so much for sharing,
Kim Kihega
I like the Mini Apple Pies.
Marie
The Chorizo Sliders seem awesome