Creamy Dreamy Lemony-Dill Potato Salad
I’m a pretty big fan of anything edible that grows out of the ground. You can’t go wrong with nutrient rich plant-foods! Which is why I roll my eyes anytime a certain piece of produce gets a bad rap. In particular: potatoes. Those potassium-packed, fiber-filled spuds can be high in fat and calories, when you deep fry them, and add a massive amount of cream, mayonnaise, salt or butter. But in their original form? They’re a health food. The way you prepare potatoes is key, and in my opinion, the simpler the better. A potato + sea salt is a match made in heaven for me and I remember cooking tin-foil wrapped potatoes over an open fire was a summer camp highlight for me.
But how about that other summer staple: potato salad. I usually avoid this side dish at all costs at parties and BBQs because I don’t enjoy any of my veggies drenched in creamy mayo sauces. Especially my potatoes. How could I duplicate the side dish in a way that avoids the calorie-bomb sauce, but maintains the fresh flavor? Hummus. When whipped into a simple dressing with heart-healthy olive oil, it takes on that creamy dressing texture while packing in some protein and fiber.
I used a potato-trio for this potato salad, since I can’t get enough of purple potatoes. Aren’t they gorgeous!? Color = antioxidants, and these deep purple potatoes are loaded with them. I always keep the skin on my spuds, too, since that’s where most of the fiber, nutrients and antioxidants live.
1.5 pounds baby potatoes – I used a mix of purple, red and yellow, diced into 1″ pieces
1 bunch of celery, chopped
1 white onion, diced
1 bunch dill, chopped (about 1/2 cup, packed)
1 cup drained and diced sweet pickles
1/2 cup lemon hummus
1/8-1/4 cup olive oil
1 Tbsp lemon juice
1 tsp salt
1 tsp garlic powder
Place potatoes in a large pot of water. Bring to a boil, then reduce heat and let simmer until potatoes are tender and can be pierced easily with a fork. Drain and let cool. Meanwhile, prepare dressing by whisking together all ingredients in a small bowl.
In a large bowl, combine the potatoes with the remaining ingredients, mixing well to combine.
Pour dressing onto potato salad. Toss to coat. Serve chilled.
By posting this recipe I am entering a recipe contest sponsored by the United States Potato Board and am eligible to win prizes associated with the contest. I was not compensated for my time.
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