Ingredients
2 lb. Yukon Gold potatoes
1/2 cup hummus
3/4 cup plain non-fat yogurt
1 cup finely diced celery
1/4 cup chopped flat leafed parsley
3 Tbsp. diced sweet onion
salt/pepper to taste
if making hummus:
1 15oz. can chickpeas, drained, reserve liquid
2-3 garlic cloves, smashed
1-2 Tbsp. lemon juice, fresh
1/4 cup tahini
extra virgin olive oil
sweet smoked paprika
kosher salt
Preparation
Make or buy hummus: combine chickpeas with 1 Tbsp. of the liquid, garlic, lemon juice and tahini and puree to a paste. Scrape down sides of bowl and add 2 Tbsp. olive oil and paprika and puree until smooth, adding extra chickpea liquid as needed to get nice smooth consistency. Season to taste.
Simmer potatoes until tender, about 20 minutes; drain, then peel and cut into 1-inch pieces. Let cool. Blend all other ingredients well and fold into potatoes; season with salt/pepper and serve. Dressing ingredients must be mixed well prior to adding to potatoes or you will break up the potatoes too much! Enjoy!
