Potato Salad with Hummus-Yogurt Dressing

Serving Size: 6
Total Time:


  • 2 Pound Yukon Gold potatoes, scrubbed
  • 0.5 cup Easy Hummus with Tahini or other hummus
  • 0.75 cup plain non-fat yogurt
  • 1 cup finely diced celery
  • 0.25 cup finely diced cornichons
  • 0.25 cup chopped flat-leaf parsley
  • 3 Tbsp finely diced sweet onion
  • salt and freshly ground black pepper


1. 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.

2. 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.

Related Recipe: Easy Hummus with Tahini