This creamy potato salad uses hummus in its base to add extra dimension and flavour to the dish. It is easy to make, and can last in the fridge for up to a week! The hummus also makes it a lot lighter, meaning it won’t weigh down on your stomach as much but leave you full (but still ready to have dessert 😉).
Potato salad is a summer BBQ classic, and this recipe is a twist on the classic mayo-filled dish. You can adjust the balance of mayo and hummus, but I believe that the hummus does a great job at replicating that creamy tang mayo has.
For this I had some hummus that I got from Costco that I needed to use up. Any hummus you have on hand would work for this.
This recipe is also quite versatile. You can add in any of your favourite veggies for some extra vitamins and nutrients, or even add in some seeds and nuts for some crunch as well. Overall it makes a great side dish for any meal. This along with my pasta salad recipe are both great to bring to BBQs as they will last in the heat, and can be made ahead of time. They are also both light, refreshing, and still filling!
Potato Salad Variations
As mentioned before this salad is great with any vegetables you want to add. If you are adding in tougher veggies, like broccoli with stems, I would recommend boiling or sautéing them a bit first to soften them.
Also you can make this recipe as spicy (or not!) as you want. I personally love spicy food so have added hot sauce, but feel free to leave it out if you don’t like spicy food. I found with the amount I added, it wasn’t overwhelming but gave a nice peppery flavour.
To make this recipe vegan, you can leave out the cheeses, and make sure that you are using a vegan mayo (such as this one). Also make sure to double check your hot sauces! I have found some sneak in dairy or even meat products (such as beef or anchovies!), so always make sure to check the labels.
Potato Salad with Hummus
Ingredients
- ¾ cup hummus
- ½ lemon juiced
- 1 tsp celery salt
- 1 tbs caused red pepper
- 1 tsp hot sauce
- ¼ cup mayo
- 1 tsp onion powder
- 1 tbs dijon musturd
- ¼ cup basil chopped
- 10-12 small to medium russet potatoes
- 2 tbs dried parsley
- ¾ cup bocconcini
- Salt and pepper to taste
Instructions
- Chop potatoes to around 2 cm (1 inch) cubes.
- Add to pot with water to cover it and boil over high heat until they are cooked through, but not overcooked. Around 20 minutes. You can tell they are cooked through when you can just fork them easily. Allow to cool.
- Add all to the dressing ingredients to a bowl and mix up. Taste and add salt and pepper as need and enjoy!
Notes
If you try this recipe out, let us know. We would love to see any photos you take of this recipe! Tag us @easyveggie.recipes on Instagram or comment down below!
