This creamy Hummus Potato Salad is naturally vegan and gluten free. Full of crunchy vegetables and fresh herbs, it is made nut-free with hummus instead of mayo. Super easy to make and extra tasty.
Fresh and light. Spring is in the air over here. Maybe you too can already feel and smell it. Who is with me and can’t wait for flourishing and beautiful flowers wherever we go.
Energetic life on the streets when everyone is out there, streets are energized and alive, beaches are sun-filled and sun-kissed.
This Hummus Potato Salad is meant for all your get togethers, potlucks, and spring adventures. It’s totally cravable not only for all my hummus lovers, fresh, tasty, mouthwatering, creamy, mayo-free, simple, filling, super easy, quick, hearty and a must make for everyone who loves incredibly good food.
What is potato salad
I bet this is truly clear to all of you. But I also think everyone had his or her own favorite, so let’s take a look at the basic version first and talk about how to make basic potato salad.
Basically you use your favorite potatoes and vegetables. Think of cucumber or radishes, pickles, capers, maybe some tomatoes.
Traditionally, mayonaise is often used to make the base dressing. If you eat dairy free or plant based, you might wonder what to use as a substitute. I do that in my own way Vegan Potato Salad using Vegenaise, which is simply a dairy free alternative to regular mayo.
The beautiful thing is that you can add almost anything you want to a potato salad. There are no rules as long as it’s delicious and to your taste.
To make a perfect potato salad, start with choosing your favorite potatoes. Peel them or leave the skin on. But be sure to clean them properly. Chop them coarsely and cook them.
When you chose what potatoes to use, it’s all about your taste and preference. You can use red potatoes, yukon golds, new, fingerling, russets.
Of course the cooking time also depends on this choice. It is very important not to overcook the potatoes.
So let’s get back to how to make potato salad dressing. Instead of Vegenasie you can also use plant based yoghurt. I guess coconut and almond are great for this. But we are going down a completely nut-free road today with hummus.
How to make a Hummus Potato Salad
As I told you above, pre-cook your potatoes. I love them with skin on, so I have to really make sure to remove all the dirt put them in a casserole with water and cook them until they are done. Mostly this takes 15 to 20 minutes.
You can also use a steamer, either using a casserole over the stove top or the microwave as well.
While the potatoes are cooking, there is time to prepare your choice of vegetables. Combine roasted red peppers, parsley, scallions, and corn in a bowl.
If you don’ t have a ready-made hummus, whip up your homemade hummus, so that you can us it as the dressing.
Finally, add cooked potatoes and hummus to the other ingredients waiting in one bowl. Season with salt and pepper, mix until everything is well incorporated. Divide into plates or bowls.
It’s done. Enjoy this easy Hummus Potato Salad.
As I told you above, both store bought or homemade hummus works well. It’s all about getting the best flavors from the mix of tahini and chickpeas.
To make a hummus creamy, is basic and fast. My favorite is just to combine chickpeas and brine, tahini, a splash of water, lemon juice, garlic, and a bit salt and pepper. Blend until smooth and creamy and you are done.
It’s so easy. Whenever friends ask can you make hummus in a blender, you can gladly answer big yes! And one more big yes: hummus has protein.
Of course it’s all in the chickpeas which make them a valuable plant based protein source for everyone.
If you give this Hummus Potato Salad a try, you won’t ask again where to buy a good potato salad.
You make it yourself, plain and easy.
See you soon, Florian.
- 2 lbs potatoes, washed, peeled or skin on, cut into chunks
- 1 cup roasted red peppers, chopped
- 1 small bunch scallions, finely chopped
- 1 cup corn
- 1/4 cup parsley, chopped
- salt, pepper to taste
- Start by peeling the potatoes or if you prefer to leave skin on, wash them to remove all the dirt. Put them in a casserole with water and cook them until done (mostly in 15 to 20 minutes depending on your chosen potatoes).
- Wash and chop roasted red peppers, parsley, and scallions. Combine with corn in a bowl.
- Last add cooked potatoes and hummus to the other ingredients and season with salt and pepper. Mix until everything is well combined.
Nutrition Information:Yield: 6 Serving Size: 2 cups
Amount Per Serving: Calories: 223Total Fat: 3gSaturated Fat: 1gUnsaturated Fat: 2gCholesterol: 0mgSodium: 166mgCarbohydrates: 44gFiber: 10gSugar: 6gProtein: 8g