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Vegan Potato Salad

A fresh twist on the summertime classic, this vegan potato salad is made with a creamy hummus vinaigrette, scallions and fresh herbs.

Prep Time
15 mins
Cook Time
15 mins
Total Time
23 mins
Servings: 8
Calories: 221 kcal
Course: Side Dish
Cuisine: Mediterranean

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

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

% 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.