Vegan Potato Salad
A fresh twist on the summertime classic, this vegan potato salad is made with a creamy hummus vinaigrette, scallions and fresh herbs.
Servings 8
Calories 221kcal
Ingredients
- 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
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.
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: 221kcal | Carbohydrates: 32g | Protein: 6.7g | Fat: 10.9g | Saturated Fat: 1.7g | Polyunsaturated Fat: 9.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 3.2mg | Fiber: 4.6g | Sugar: 3.2g