My F&W
quick save (...)
Potato Salad with Hummus-Yogurt Dressing
© Tina Rupp

Potato Salad with Hummus-Yogurt Dressing

  • ACTIVE: 20 MIN
  • FAST

Two Middle Eastern staples make one great dressing.

blog Recipe Tips from F&W Editors

  1. 2 pounds Yukon Gold potatoes, scrubbed
  2. 1/2 cup Easy Hummus with Tahini or other hummus
  3. 3/4 cup nonfat plain yogurt
  4. 1 cup finely diced celery
  5. 1/4 cup finely diced cornichons
  6. 1/4 cup chopped flat-leaf parsley
  7. 3 tablespoons finely diced sweet onion
  8. Salt and freshly ground 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.
Make Ahead The potato salad can be refrigerated overnight.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.