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:

Ingredients:

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

PREPARATION:

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.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Please join us tomorrow to read our new recipe for Quick and Easy Kimchee Macaroni Salad Recipe, as part of this week’s special Mayo-Free Salad Ideas Recipe Series.

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