Potato Salad with Creamy Hummus Dressing

Potato Salad with Creamy Hummus Dressing

  • Prep: 10 min
  • Cook Time: 20 min
  • Total: 30 min
  • Serving: 6 Servings

Tossing warm potatoes with a creamy hummus dressing adds considerable flavor and richness to an otherwise boring potato salad.


  • 2 pounds Yukon Gold potatoes, scrubbed
  • 1/2 cup hummus (homemade preferred)
  • 3/4 cup Greek plain yogurt
  • 1 cup finely diced celery
  • 1/4 cup finely diced cornichons
  • 1/4 cup chopped flat-leaf parsley
  • 3 tablespoons finely diced sweet onion
  • Sea salt and freshly ground pepper


  1. Place the potatoes in a large pot and cover with salted water. Bring the water to a boil and then cook the potatoes over medium heat for 20 minutes. Drain the potatoes, peel and then cut into 1-inch pieces once cool enough to handle. Set aside.
  2. Put the hummus, yogurt, celery, cornichons, parsley and onion into a large bowl. Vigorously stir the mixture until thoroughly blended.
  3. Add the potatoes to the bowl along with a few pinches of salt and pepper, and gently toss to coat.


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