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Potato Salad - No Mayo


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  • Dressing:
  • 3 pounds baby red potatoes
  • 2 cups shredded carrots
  • 1 bunch parsley, chopped
  • 2 bunches celery, chopped
  • 1 sweet onion, diced
  • 1 12 oz jar cornichons (baby pickles), drained and chopped
  • 1 cup prepared garlic hummus
  • 1/4 cup olive oil
  • 1 Tbsp lemon juice
  • 1 tsp sea salt



Step 1

Cut the potatoes into 1-inch cubes. Place in a large stockpot and cover with water. Bring to a boil, then reduce heat and let simmer until potatoes are tender (you should be able to pierce them with a fork). Drain and let cool.

In a large bowl, combine the potatoes with the remaining ingredients, mixing well to combine.

Whisk together dressing ingredients in a bowl, or shake well in a closed jar before pouring over potato salad. Toss to coat. Serve chilled


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