Vegan Potato Salad
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Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
23 mins
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Servings
8
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Calories
221 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Vegan Potato Salad
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A fresh twist on the summertime classic, this vegan potato salad is made with a creamy hummus vinaigrette, scallions and fresh herbs.
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Ingredients
- 8 Yukon gold potatoes (diced)
- 10 ounce container Sabra Classic Hummus
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- ½ cup minced scallions
- ¼ cup minced parsley
- 2 tablespoons fresh mint (thinly sliced)
- salt and pepper to taste
Instructions
- Place quartered potatoes in a large stock pot and cover with cold water and a good pinch kosher salt. Bring to a boil and cook until potatoes are fork tender, 7-8 minutes. Strain and let potatoes cool slightly.
- In a large bowl, whisk together hummus, lemon juice and olive oil. Fold in cooked potatoes, scallions, parsley and mint. Check for seasoning and adjust accordingly.
- Serve room temperature or chilled.
Notes
- Great for making ahead, this dish can be stored in an air-tight container in the refrigerator for up to 5 days.
Nutrition Information
Show Details
Calories
221kcal
(11%)
Carbohydrates
32g
(11%)
Protein
6.7g
(13%)
Fat
10.9g
(17%)
Saturated Fat
1.7g
(9%)
Polyunsaturated Fat
9.2g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
3.2mg
(0%)
Fiber
4.6g
(18%)
Sugar
3.2g
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 6.7g | 13% |
| Fat | 10.9g | 17% |
| Saturated Fat | 1.7g | 9% |
| Polyunsaturated Fat | 9.2g | 54% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 3.2mg | 0% |
| Fiber | 4.6g | 18% |
| Sugar | 3.2g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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