Ingredients
- 2 pound yukon gold potatoes, scrubbed
- 1/2 cup easy hummus with tahini or other hummus
- 3/4 cup nonfat plain yogurt
- 1 cup finely diced celery
- 1/4 cup finely diced cornichons
- 1/4 cup chopped flat-leaf parsley
- 3 tablespoon finely diced sweet onion
Preparation
Baking Directions:
Everyone loves potato salad and everyone loves hummus, so this is a win-win salad.
It's lighter than most because the dressing base is yogurt, and using hummus offers a great punch of flavor.
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.
Tips:
The potato salad can be refrigerated overnight.
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