yogurt-hummus potato salad
I freaking love Memorial Day weekend, friends.
Since I was a wee one, it’s meant a lot more to me than just the start of summer. The Sunday before Memorial Day has always meant waking up at the crack of dawn, packing a backpack full of sunscreen, and heading to the corner of 16th and Georgetown in Speedway, Indiana. This weekend will be my 17th Indianapolis 500, and just like I have (almost) every Memorial Day weekend since 1994, I’ll be enjoying a nice day of fast cars with my family. The only difference now from my first race when I was 11? Now I get to drink real beer instead of root beer.
rarely never have Memorial Day cookouts or parties in my family. Race day is draining and Memorial Day is a great way to recoup, but I’m still a little bummed that we never get to have the “traditional” Memorial Day experience with friends and family. And of course, I miss out on the cookout food goodies. But don’t feel too sorry for me, we’re very, very fortunate to have an excellent box lunch supplier for the race—my Mama—so we still get to chow down on all of the Memorial Day goodies, just a day early. Our seat neighbors are frequently jealous of the spread we pull out during the race.
Just because I don’t have a Memorial Day cookout planned, doesn’t mean I’m gonna leave you guys hanging. I’ve got two recipes this week that are full of healthy summer food win. The first one is a healthy, protein-packed take on the classic potato salad. My version is mayo-free, but still creamy and rich thanks to a Greek yogurt-based dressing. And it’s packed full of flavor from a touch of roasted garlic hummus, fresh parsley and a hefty amount of dill.
I know as a girl/health blogger I’m supposed to say something like, “Eww, I hate mayo!” but the truth is, I love it. I love mayo-based salads. I love mayo on my sandwiches. I love mayo in dips. I don’t hate on the mayo. Mayo forever! But even my mayo-loving self really enjoyed this mayo-free recipe. It’ll satisfy mayo-haters and mayo fans alike.
Yogurt-Hummus Potato Salad
Prep Time: 30 minutes
Cook Time: 10 minutes
Makes: 6 servings
- 2 pounds small Yukon Gold potatoes, quartered
- 1 1/2 teaspoon Kosher salt, divided
- 1 clove garlic
- 3/4 cups lowfat Greek yogurt
- 1/4 cup roasted garlic hummus
- 2 teaspoons dried dill
- 1 1/2 teaspoon dijon mustard
- 1 tablespoon white wine vinegar
- 1/4 teaspoon black pepper
- 1 small onion, diced
- 1/4 cup chopped flat-leaf parsley
- In a large stock pot, cover potatoes with water and add one teaspoon of salt. Bring to a boil and cook until potatoes are fork tender. Drain, rinse potatoes under cool water and set aside.
- While potatoes are cooking, mash the remaining salt and garlic clove together using a mortar and pestle or the back of a spoon until the garlic turns into a paste. In a medium bowl, whisk together the garlic mash, yogurt, hummus, dill, dijon, vinegar, and black pepper.
- In a large bowl, mix together potatoes, onions and parsley. Add yogurt dressing and toss to combine. Refrigerate until cold, about 4 hours.