Photo: Anna Pelzer
Yogurt-Hummus Potato Salad
11 ingredients
30 min + 10 min
(6 servings)
openrecipes
Estimated Nutrition (whole recipe, rough)
351
Calories
25g
Protein
3g
Fat
59g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Hummus | 1 tbsp (15g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By backtoherroots ·
Recipe sourced from
openrecipes