Mediterranean Garlic Hummus Potato Salad Recipe - Mayo Free

4 medium red potatoes
1/4 cup pignoli (pine) nuts (see Cook’s Notes)
1/4 cup minced parsley (loosely packed)
1/4 cup finely diced Vidalia or other sweet onion
1/4 cup hummus (see Cook’s Notes)
1/4 cup plain yogurt
1 large clove garlic, minced
1 Tbsp lemon juice
1/4 tsp cayenne (or more to taste)
1/4 tsp each salt & pepper

Cut potatoes into roughly half-inch chunks. Gently boil in salted water until easily pierced (about 8 – 10 minutes.) Drain & rinse with cold water.

While the potatoes are cooking, toast the nuts in a dry pan until just colored; allow to cool.

In a large bowl, mix the potatoes with the parsley, onions, and nuts (reserve about 1 Tbsp of pignoli for garnish)

Combine remaining ingredients and gently fold into the potatoes, coating thoroughly. Can be served warm or cold.


Number of Servings: 6

Recipe submitted by SparkPeople user MALLORY-D.