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Here is a recipe with two Middle Eastern staples that make one great dressing.

Total time

45 minutes

Servings

6

Ingredients

2 pounds Yukon Gold potatoes, scrubbed1/2 cup Easy Hummus with Tahini or other hummus3/4 cup nonfat plain yogurt1 cup finely diced celery1/4 cup finely diced cornichons1/4 cup chopped flat-leaf parsley3 tablespoons finely diced sweet onionSalt and freshly ground pepper

Directions

1) In a large pot, cover the potatoes with water and bring to a boil. Simmer over moderate heat until the potatoes are tender when pierced with a knife, about 20 minutes. Drain and let cool. Peel the potatoes and cut into 1-inch pieces.

2) In a large bowl, mix the hummus with the yogurt, celery, cornichons, parsley and onion. Fold in the potatoes, season with salt and pepper and serve.

Make ahead

The potato salad can be refrigerated overnight.

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