Autumn Potato Salad with Hummus Herb Dressing

By Dan Clapson

A few years back, I went through a big hummus kick. Actually, a huge hummus kick. I wasn’t just dunking pitas and crispy veggies into it as a snack, but I also tried many ways to incorporate it into everyday dishes.

This potato salad recipe is born of the hummus-centric period of my life, but this time around I am utilizing Twyla’s creamy, addictive hemp hummus as a base of the flavourful, herb-ridden dressing.

Best served on a warm, sunny day in late September so you can pretend that summer hasn’t ended after all. Ah, delicious denial.

Autumn Potato Salad with Hummus Herb Dressing

Best served on a warm, sunny day in late September so you can pretend that summer hasn’t ended after all. Ah, delicious denial.

5 from 1 vote

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Course: Salad, Side Dish

Preparation: Easy

Prep Time: 25 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 35 minutes minutes

Servings: 5 servings

Author: Dan Clapson

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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
• 1/3 cup finely chopped fresh basil leaves
• 1 Tbsp Finely chopped fresh tarragon
• 2 Tbsp apple cider vinegar
• 1 Tbsp maple syrup
• 3-5 Tbsp 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

Imperial – Metric

Instructions

Hummus Herb Dressing:

• Place hummus, dill, parsley, basil, tarragon, vinegar and maple syrup in a medium-sized bowl and whisk to combine.
• While whisking, slowly pour in oil to thin out dressing until it has a pourable consistency.
• Season to taste with salt and set aside until ready to assemble salad.

Potato Salad:

• Place the potatoes, onion, cucumber, radishes, and green onions in a large bowl and drizzle 3/4 cups of dressing over top.
• Toss gently until the salad is evenly caoted and mixed. Add more dressing if desired.

Notes

Leftovers will keep in the fridge for several days, though the cucumber and radishes will soften notably over time.

 

Note: Adding an onion when boiling potatoes helps add flavour and also leaves you with tender strips of onion that make for a great addition to a potato salad.

 

*How to make Hemp Hummus

4 Tbsp hulled hemp hearts

1 can (19 oz) chickpeas, drained and rinsed

3 Tbsp water, plus more as needed

2 cloves garlic (small), peeled and halved

3 Tbsp regular canola oil

2 Tbsp + 1 tsp cold-pressed canola oil

1 tsp kosher salt

1 pinch mild Hungarian paprika

1 tsp chopped fresh flat-leaf parsley

 

Place the hemp hearts in a mortar and use a pestle to grind them into a loose paste.

 

To a small food processor, add the hemp paste, lemon juice, chickpeas, water, garlic, regular canola oil, 2 Tbsp of the cold-pressed canola oil, and the salt. Blend for 1 minute or until smooth. If you want thinner hummus, add up to 1 Tbsp more of water.

 

Serve the hummus in a bowl or shallow dish and finish with the remaining 1 tsp cold-pressed canola drizzled overtop along with a sprinkling of paprika and the parsley.

 

Makes 2 cups

Nutrition Facts

Autumn Potato Salad with Hummus Herb Dressing

Serving Size

 

1 1/2 cup serving

Amount per Serving

Calories

370

% Daily Value*

Fat

 

18

g

28

%

Saturated Fat

 

1.5

g

9

%

Cholesterol

 

0

mg

0

%

Sodium

 

280

mg

12

%

Potassium

 

888

mg

25

%

Carbohydrates

 

44

g

15

%

Fiber

 

8

g

33

%

Sugar

 

10

g

11

%

Protein

 

9

g

18

%

* Percent Daily Values are based on a 2000 calorie diet.