FOOD & WINE's Potato Salad with Hummus-Yogurt Dressing
Memorial Day officially kicks off grilling season, and Gail Simmons, FOOD & WINE special projects director and a judge on Bravoâ€™s Top Chef, stopped by â€œGood Morning Americaâ€? to share the ultimate outdoor dishes. Try FOOD & WINEâ€™s recipe for Potato Salad with Hummus-Yogurt Dressing below.
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 20 minutes. Drain and let cool. Peel the potatoes and cut into 1-inch pieces.
In a large bowl, mix the hummus with the yogurt, celery, cornichons, parsley and onion. Fold in the potatoes, season with salt and pepper and serve.
Note: The potato salad can be refrigerated overnight.
Recipe courtesy of FOOD & WINE magazine.
Recipe styled by Karen Pickus for Good Morning America.
Course: Side Dish