Hummus Potato Salad

Recipe by Educational Chef Mercedes Melendez
Demonstrated at Decatur Farmers Market on May 30, 2018

Ingredients

• Market:
  • Green Onions from Snapfinger Farm ($3.00)
  • Classic Garlic Hummus from Epicurean Chef ($5.00)
  • Carrots from Global Growers ($3.00)
  • Vidalia Onion from Local Lands ($3.00)
  • Red and Gold Potatoes from Local Lands ($12.00)
  • Pepper Jelly from Dragonfly Design Studio ($5.00)
• Pantry:
  • Red wine vinegar
  • Nutritional yeast
  • Paprika powder
  • Fresh tarragon
  • Coriander powder
  • Salt 

 Directions

1. Wash and dice 3 pounds of thin skinned potatoes (a mix of red and gold are great).
2. Add to a large pot of cold water with a teaspoon of salt then bring to a boil.
3. Once boiling turn heat down to medium low and cover.
4. Continue to cook the potatoes till just soft but not falling apart (check every five minutes).
5. As potatoes cook finally chop three green onions, half of a vidalia onion, half a cup of carrot tops, and one tablespoon fresh tarragon.
6. After potatoes have poked, drain off reserving some of the water it boiled in.
7. Add half a cup of hummus to a mixing bowl along with 3 tablespoons red wine, 1 tablespoon nutritional yeast, 1 teaspoon paprika powder, 1 teaspoon coriander powder, 1 tablespoon pepper jelly, and 1/8 cup of the reserved water.
8. Mix till creamy then add to potatoes with the rest of the chopped ingredients.

   Served immediately or cold.

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.