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Potato Salad with Hummus-Yogurt Dressing

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Potato Salad with Hummus-Yogurt Dressing

Potato Salad with Hummus-Yogurt Dressing
Tina Rupp
Provided by:
total prep
Two Middle Eastern staples make one great dressing.   Recipe Tips from F&W Editors


  • 2 pound(s) Yukon Gold potatoes, scrubbed
  • 1/2 cup(s) Easy Hummus with Tahini or other hummus
  • 3/4 cup(s) nonfat plain yogurt
  • 1 cup(s) finely diced celery
  • 1/4 cup(s) finely diced cornichons
  • 1/4 cup(s) chopped flat-leaf parsley
  • 3 tablespoon(s) finely diced sweet onion
  • 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.