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.

potato medley

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.

purple potatoes

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.

Ingredients:

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

Dressing:

1/2 cup lemon hummus

1/8-1/4 cup olive oil

1 Tbsp lemon juice

1 tsp salt

1 tsp garlic powder

potato salad with dill

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.

creamy vegan potato salad

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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2 Comments

  1. Posted June 25, 2012 at 4:56 pm | Permalink

    love me some purple potatoes! i actually put hummus on baked potatoes on the regular-shoulda thought to whip it into a salad too! great recipe!

  2. Posted June 26, 2012 at 1:56 pm | Permalink

    This looks fabulous!
    I love the look the purple potato adds in the mix! So pretty!!! 🙂

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