Best Potato Salad With Hummus Yogurt Dressing Recipes

HUMMUS SALAD DRESSING

Hummus Salad Dressing image

A diverse and delicious hummus dressing that can be altered to go with any salad type.

Provided by Tallgirl6234

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 8

Ingredients

½ cup hummus
2 tablespoons olive oil
2 tablespoons chopped parsley
2 tablespoons chopped fresh cilantro
1 tablespoon water, or more as needed
1 tablespoon rice wine vinegar
1 clove garlic, minced
salt and ground black pepper to taste

Steps:

Whisk hummus, olive oil, parsley, cilantro, water, vinegar, and garlic together in a small bowl. Season dressing with salt and pepper. Add a few more drops of water if dressing is too thick.

Nutrition Facts : Calories 54 calories, Carbohydrate 2.2 g, Fat 4.7 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 73.3 mg

CREAMY POTATO SALAD WITH YOGURT VINAIGRETTE

Creamy Potato Salad With Yogurt Vinaigrette image

You may worry about the amount of dressing in this luscious salad, but you'll find that it is largely absorbed by the potatoes. The salad resembles a classic creamy potato salad with lots of crunchy celery, but there's only a smidgen of mayonnaise here. The technique of softening the onions with boiling water comes from the cookbook author Deborah Madison.

Provided by Martha Rose Shulman

Categories easy, weekday, salads and dressings

Time 15m

Yield Serves six to eight

Number Of Ingredients 13

Ingredients

1 medium red onion, diced
1/3 cup vinegar (red or white wine, sherry or apple cider)
1 to 2 garlic cloves, to taste, minced or puréed
Salt to taste
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/2 cup plain low-fat yogurt
1 tablespoon Hellmann's or Best Foods Mayonnaise (optional)
Freshly ground pepper
2 pounds red potatoes, scrubbed and quartered if small, cut in large dice if large
4 stalks celery, diced or sliced
3 tablespoons chopped fresh parsley
Optional: 2 or 3 hard-cooked eggs, diced

Steps:

In a large bowl, whisk together the vinegar, garlic, salt, mustard, olive oil, yogurt and mayonnaise (if using). Place the onion in a bowl, and pour on boiling water to cover. Drain immediately, rinse with cold water and transfer to the bowl with the dressing.
Steam the potatoes above one inch of boiling water for 10 to 15 minutes until tender. Remove from the heat, and toss gently with the onion. Season to taste with salt and pepper. Add the remaining ingredients and toss together. Refrigerate for at least one hour before serving.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 425 milligrams, Sugar 3 grams, TransFat 0 grams

POTATO SALAD WITH YOGURT-AND-MINT DRESSING

Potato Salad With Yogurt-and-Mint Dressing image

Provided by Molly O'Neill

Categories easy, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 pounds fingerling or other small potatoes, halved
1 cup whole-milk yogurt
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 clove minced garlic
2 scallions, thinly sliced
1/2 cup mint leaves, thinly sliced

Steps:

Place the potatoes in a large pot and add cold salted water to cover. Bring to a boil, lower the heat and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and place them in a large bowl. In a small bowl, whisk together the yogurt, olive oil, salt, pepper and garlic. Pour the mixture over the hot potatoes, toss and allow to cool to room temperature. Toss again with the scallions, garnish with mint and serve.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 4 grams, Carbohydrate 30 grams, Fat 6 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 345 milligrams, Sugar 3 grams

POTATO SALAD WITH YOGURT AND MUSTARD DRESSING

Potato Salad With Yogurt and Mustard Dressing image

This came about trying to clean out the fridge, I now actually shop for the ingredients. The amounts of the ingredients are not too strict, so you might have to adjust the amount of dressing. Depending on the type of potato I sometimes don't peel them.

Provided by PetsRus

Categories Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 lb waxy potato, peeled, cooked and cubed
1 chopped red onion
1/2 cucumber, washed, not peeled, cut into small cubes (remove the seeds if there are many)
1 finely chopped celery rib
1/2 bell pepper, any color, chopped
10 olives, halved (green or black)
2 hard-boiled eggs, chopped
2 tablespoons chopped parsley
2 tablespoons chopped mint
1 cup thick Greek yogurt
1 tablespoon mustard
1/2 teaspoon cayenne pepper
1 tablespoon capers, roughly chopped
2 minced anchovy fillets (or salt if you do not like ansjovies)
pepper
1 large garlic clove, crushed
2 tomatoes, cut in wedges

Steps:

Mix together in a large bowl: potatoes, onion, cucumber, celery, bell pepper, olives, eggs, parsley and mint.
Mix the yogurt with the mustard, cayenne, capers, anchovies (or salt), pepper and garlic, taste and adjust the seasoning to your taste.
Gently mix the dressing with the salad, transfer to a serving bowl and garnish with the tomatoes (and more olives if you like).

Nutrition Facts : Calories 182.6, Fat 4.6, SaturatedFat 1.1, Cholesterol 107.7, Sodium 328.1, Carbohydrate 29.5, Fiber 5.1, Sugar 5.3, Protein 7.8