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
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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