Mediterranean•healthy
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.
- Prep time
- 15 min
- Cook time
- 8 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 yukon gold potatoes (diced)
- 10 ounce container Sabra Classic Hummus
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 cup minced scallions
- 1/4 cup minced parsley
- 2 tablespoons fresh mint (thinly sliced)
- salt and pepper to taste
Instructions
- 1
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.
- 2
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.
- 3
Serve room temperature or chilled.