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Autumn Potato Salad with Hummus Herb Dressing
Hummus isn't just for dipping your favourite veggies; you can also make a delicious creamy dressing for this autumn-inspired recipe that features starchy potatoes, crispy cucumbers and radishes.
YIELDS
4
TO
5
Ingredients
Hummus Herb Dressing
- 1 1/2 cups prepared hemp hummus
- 1/3 cup finely chopped fresh dill
- 1/3 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh basil leaves
- 1 tablespoon finely chopped fresh tarragon
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 3-5 tablespoons canola oil
- Salt, to season
Potato Salad
- 20-24 baby potatoes (red, white or mixed), boiled until tender and cooled
- 1 yellow onion, halved and thinly sliced, boiled with potatoes
- 4 baby cucumbers, halved and cut into 1/2-inch slices
- 12 radishes, tops trimmed and quartered
- 1 bunch green onions, ends trimmed and roughly chopped
Directions
Hummus Herb Dressing
- Place hummus, dill, parsley, basil, tarragon, vinegar and honey in a medium-sized bowl and whisk to combine.
- Whisk and slowly pour in oil to thin the dressing until the desired consistency is reached.
- Season to taste with salt and set aside until ready to assemble the salad.
Potato Salad
- Place potatoes, yellow onion, cucumbers, radishes, and green onions in a large bowl and drizzle the desired dressing.
- Toss gently until vegetables are evenly coated and mixed. Serve and enjoy!
TIP: Adding an onion when boiling potatoes helps add flavour and leaves you with tender strips of onion that make a great addition to a potato salad.)
