This may be surprising coming from an unabashed mayonnaise advocate, but I promise you won’t miss the mayo one bit when you try this potato salad. It packs a serious flavor punch, and it has no added fat so it’s lower in calories. It’s also gluten-free.
Try this as a side dish with kebabs, burgers, and other grilled foods (especially lamb.)
Here’s how to make the Mediterranean Garlic Hummus Potato Salad:
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.
Variation: You can make a delicious macaroni salad by substituting 3 cups cooked pasta for the potatoes.
Cook’s Notes: You can substitute chopped pistachios, macadamias, or pecans for the pine nuts. Also, be extra careful when handling toasted nuts straight from the pan. They’re very hot!
I used plain hummus, but flavors like roasted red pepper or olive would be good too.
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