Active Time
20 MIN
Total Time
45 MIN
Yield
Serves : 6
© Tina Rupp

How to Make It

Step 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.

Step 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.

Make Ahead

The potato salad can be refrigerated overnight.

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