Potato Salad with Creamy Hummus Dressing

Directions

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.