 INGREDIENTS For the Salad: 3 pounds baby red potatoes 2 cups shredded carrots 2 cups celery, chopped 1 large sweet onion, diced (substitute red onion if you want a bite to the salad) Optional: 2 cups arugula or baby spinach For the Dressing: 1 cup prepared hummus 1/4 prepared pesto 1 Tbsp lemon juice PREPARATION Cut the potatoes into 1-inch cubes. Place in a large stockpot and cover with water. Bring to a boil, then reduce heat and let simmer until potatoes are tender (you should be able to pierce them with a fork). Drain and let cool. In a large bowl, combine the potatoes with the remaining salad ingredients, mixing well to combine. Whisk together dressing ingredients in a bowl. If too thick, add a little water. Pour the dressing over the salad. Toss gently to coat. Serve chilled.
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