Potato Salad with Artichoke Hummus and Yogurt

Potato Salad with Artichoke Hummus and Yogurt
Serves 8
This can be made the day before.
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  1. 2 pounds Yukon Gold or other creamy potato, unpeeled cut into 1½ cubes
  2. ½ cup artichoke hummus or plain hummus (add two artichoke or marinated artichoke hearts chopped if using plain hummus)
  3. ¾ cup plain yogurt or sour cream (I like Greek-style yogurt)
  4. 1 cup finely diced celery
  5. ¼ cup finely diced dill pickles, or cornichon, or any pickled vegetable or 1 tablespoon apple cider vinegar
  6. ¼ cup chopped flat-leaf parsley or cilantro (you will get a much different salad using cilantro, and I prefer the cilantro over the parsley)
  7. 3 tablespoons finely diced sweet onion
  8. ½ teaspoon cayenne pepper or more if you like things spicy
  1. In a large pot, cover the potatoes with water and bring to a boil. Simmer over moderate heat until the potatoes are tender when pierced with a knife, about 15 to 20 minutes. Drain and let cool.
  2. Meanwhile, in a large bowl, mix the hummus (and artichoke if using) with the yogurt, celery, cornichons (or vinegar), parsley, onion, salt and cayenne pepper. Fold in the potatoes, season with salt and serve.
Farmers Market Shopping List
  1. 2 pounds Yukon gold potatoes
  2. 1 small tub artichoke hummus
  3. 1 bunch celery
  4. 1 small jar dill pickles
  5. 1 sweet onion
  6. 1 bunch parsley or cilantro
Studio City Farmers Market