FOOD & WINE's Potato Salad with Hummus-Yogurt Dressing

By á-2183

Servings:6
Difficulty: Easy
Cook Time: 1-30 min

Ingredients

• 2 pounds Yukon Gold potatoes, scrubbed
• 1/2 cup 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 tablespoons finely diced sweet onion
• Salt and freshly ground pepper

Details

Adapted from abcnews.go.com

Preparation

Step 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.

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.

Note: The potato salad can be refrigerated overnight.

Recipe courtesy of FOOD & WINE magazine.

Recipe styled by Karen Pickus for Good Morning America.