Potato Salad with Hummus-Yogurt Dressing Recipe
Cuisine: Middle Eastern
Recipe Type: Appetizers, Salad
Active: 20 MIN
Total Time: 45 MIN
Source: Food & Wine Magazine
Contributed by Grace Parisi
2 pounds Yukon Gold potatoes, scrubbed
1/2 cup Easy Hummus with Tahini or other hummus
3/4 cup nonfat 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
Salt and freshly ground pepper
In a large pot, cover the potatoes with water and bring to a boil. Simmer over moderate heat until the potatoes are tender when pierced with a knife, about 20 minutes. Drain and let cool. Peel the potatoes and cut into 1-inch pieces.
In a large bowl, mix the hummus with the yogurt, celery, cornichons, parsley and onion. Fold in the potatoes, season with salt and pepper and serve.
Make Ahead The potato salad can be refrigerated overnight.
More from the Lebanese recipes kitchen:
Classic potato salad
Sticky ribs with roast potato salad
Tahini & yogurt potato salad
Lebanese Potato Salad
Chicken, sweet potato and grape tajine
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