Vegan Potato Salad

4.44 stars average

A fresh twist on the summertime classic, this vegan potato salad is made with a creamy hummus vinaigrette, scallions and fresh herbs.

Course Side Dish

Cuisine Mediterranean

Diet Vegan

Prep Time 15

Cook Time 8

Total Time 23

Servings

Calories 221kcal

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.
8 yukon gold potatoes
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.
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, salt and pepper to taste
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.