Hummus Potato Salad

Helloooo, August! Wait—what? Isn’t that supposed to be ‘July’? Scary, isn’t it. The aphorisms stick for a reason. Time really does fly.

While I’m hyper-prone to nostalgia, however, we don’t have to mourn everything, not least the turning of the seasons. And we can likewise hang on and eke every drop out of every juicy moment we’ve got left in the one we’re in as we anticipate the next. When it comes to summer, I’m taking that to heart the most in two domains—the pool, and the kitchen.

One of the things I love about summer is how weekly meal planning can just be one word: SALAD. Just grab what's seasonally available, fresh grown at home or bought and in-budget, and make variations throughout the week to taste. Usually our salads end up an appealing mashup of whatever we're in the mood for, tossed in one big bowl. But sometimes there's this perfect synergy of leftovers, time, and a desire to clean out the fridge that results in a veritable salad symphony. For this dinner pictured here, everything fell into place for a feast of hummus potato, black bean, red pepper and corn, veggie macaroni (Felix's favorite), and garden salads. Plus watermelon (of course!).

While we're here, can we take a moment to pay a little homage to the humble potato salad? It's not the prettiest, but it's so very satisfying in all its forms. Hummus potato salad is one of my favorites, being one of the simplest and tastiest, most versatile versions. Just boil and drain your potatoes, add in a tablespoon or so of vinegar and maybe some dill pickle juice, add chopped anything you like (for me, thinly sliced celery, dill pickle, green onions, and herbs) and coat with hummus, homemade or store bought, to your personal liking.

This is one of those recipes that doesn’t really need a recipe, although I’m writing one down just because. I’m realizing more and more that that’s more or less my culinary “thing”. If I ever put together a recipe book, it may just be something along the lines of “you don’t need a recipe for these recipes” book. Only I’d title it something more compelling, or at least less deterring. Because the truth is, time does fly. Right now I’m finding myself struck by each season as having that bit more poignancy with each click and turn. Each day signified a moving away from these years of feeling in blossom with our son and our family life, and a little more movement toward being a proud onlooker finding my way again. Just a bit, but enough.

What I mean to say is, we need to enjoy the journey, and that includes embracing the shortcuts. Take them and revel in them. Whip up culinary delights that go on instinct and are more idea than guide. Slap that hummus on the cozy comfort of an easy-peasy potato salad and sink your teeth into all you love, with those you love, with everything you’ve got. xo

Simple is simply the best!

Yield: 8

Author: Wendy McMillan

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Hummus Potato Salad

This humble potato salad is one of the quickest, easiest, and most satisfying comfort foods, perfect for summer gatherings.

Ingredients

• 3 lbs potatos , any kind (I love petite gold and don’t bother peeling)
• 1 Tablespoon white, rice, or apple cider vinegar
• 1 Tablespoon dill pickle juice
• 2 stalks celery, thinly sliced
• 2-3 dill pickles,finely chopped
• 4 spring onions, sliced, white and light green parts only (or use red, diced)
• Herbs to taste (I like parsley and dill, and tend to throw some chopped spinach in there, too)
• 1/2 Cup Hummus of choice to coat (or to taste)

Instructions

1. Place potatoes in a large pot and cover with water. Bring to a boil and cook until fork tender, about 12 minutes.
2. Drain potatoes with cool water, then place in a bowl and add vinegar and dill pickle juice, stirring to coat.
3. Add all remaining ingredients, plus whatever extras appeal to you, and enjoy!
4. PS—Stay tuned for some of my favorite variations on hummus! There are so many amazing recipes to choose from, but my staple classic is actually the one that came with my Vitamix.

Nutrition Facts

Calories

32.26

Fat

1.6 g

Sat. Fat

0.24 g

Carbs

3.5 g

Fiber

1.44 g

Net carbs

2.04 g

Sugar

0.54 g

Protein

1.51 g

Sodium

259.18 mg

Cholesterol

0 mg