Even before I switched to a dairy-free diet, I wasn’t a fan of mayonnaise-drenched potato salads. There was something about seeing creamy side salads left out in the sun at summer picnics that never appealed to me. But I do love potatoes, since spuds are loaded with potassium and heart-healthy fiber, and what’s a picnic or BBQ without a potato salad? This recipe is perfect for your upcoming summer food festivities.
Instead of using a dairy-based mayo or yogurt for this potato salad, I tried protein-packed hummus. Its garlicky tang and creamy texture made the perfect coating for baby red potatoes. After serving this dish at a BBQ to two relatives who claimed to dislike hummus, they were converted! Nobody could detect that the dressing was bean-based, and I was pleased to provide a vegan side dish that provided some protein, too.
This recipe serves 15 hungry guests as a side, with plenty left over. If you’re serving a smaller crowd, halve the recipe and expect leftovers to look forward to!
Creamy Vegan Potato Salad
For the Salad:
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
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.
TELL US: What’s your favorite BBQ side dish?
Janel Ovrut Funk, MS RD LDN, loves experimenting with vegetarian and vegan cooking. Read her food blog, Eat Well with Janel, and follow her on Twitter @DietitianJanel. Catch up on her previous posts here.