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Creamy Hummus Potato Salad

5/25/2016

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Picture

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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  • Home
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    • Winter Harvest 2020