FOOD & WINE's Potato Salad with Hummus-Yogurt Dressing

Outdoor Eats

PHOTO: Food & Wines Memorial Day recipe for Potato Salad with Hummus-Yogurt Dressing.
Difficulty: Easy
Cook Time: min

Memorial Day officially kicks off grilling season, and Gail Simmons, FOOD & WINE special projects director and a judge on Bravo's Top Chef, stopped by "Good Morning America" to share the ultimate outdoor dishes. Try FOOD & WINE's recipe for Potato Salad with Hummus-Yogurt Dressing below.


  • 2 pounds Yukon Gold potatoes, scrubbed
  • 1/2 cup hummus
  • 3/4 cup nonfat plain yogurt
  • 1 cup finely diced celery
  • 1/4 cup finely diced cornichons
  • 1/4 cup chopped flat-leaf parsley
  • 3 tablespoons finely diced sweet onion
  • Salt and freshly ground pepper
  • Cooking Directions

    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.

    Recipe Summary

    Main Ingredients: new potatoes, red onion, scallions, dijon mustard, lemons, half-sour pickles, sugar snap peas

    Course: Side Dish

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