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.