Creamy Low Fat Potato Salad

  • 4-5 medium red potatoes, cubed if boiling, whole if pressure cooking
  • 1-2 stalks celery, chopped
  • 1-2 green onions, chopped
  • ½ tbsp dried dill
  • 3/4 cup oil-free Hummus, I’m using High Carb Hannah’s Classic Hummus (see below)
  • 1/2 tbsp dijon or stoneground mustard
  • Optional extras: diced dill pickles, diced zucchini, fresh chives, corn, etc
  • Garnish: smoked paprika & black pepper, to taste

Stovetop Method: Wash potatoes and remove blemishes. Cut into 1” cubes and add  to a large stock pot. Cover with water and bring to a boil. Cook until just barely fork tender. Careful not to overcook, we don’t want a mushy potato for potato salad. Let cool overnight in the fridge – if you are making this on the same day, give it a good 4-6 hours in the fridge.

Pressure Cook Method (prepare the day before): Wash potatoes and remove blemishes. I recommend filling the entire pressure cooker with potatoes, more than what is needed for this recipe – so you can make other delicious potato meals over the next few days.

I leave my pressure cooked potatoes whole so I can make other potato creations throughout the week. If you want to cube your potatoes, just note that the cooking time will need to be reduced slightly (I haven’t done this yet so you will have to experiment.).

Place potatoes into inner pot on top of trivet, add one cup of water. Close lid and set to pressure cook on high for 10 minutes with sealing on. Quick release once finished. Remove lid and let cool to room temperature. Store in a container (no lid) in the fridge overnight. When cooled, chop 4-5 medium potatoes into 1″ cubes for this recipe.

Once potatoes are cooled: in a large bowl mix together potatoes with Classic Hummus, mustard, diced green onion, celery, dill and whatever extras you want. Top with black pepper and a sprinkle of smoked paprika. Let cool in fridge for 30-60 minutes before serving.

High Carb Hannah’s Classic Oil-Free Hummus from her book Let’s Get Saucy

High Carb Hannah’s Classic Hummus

Hannah was kind enough allow me to share this recipe from her Let’s Get Saucy book. To reduce the fat, as per Hannah’s suggestion, I used less tahini than the original recipe. I personally don’t like hummus without a little tahini so this was a nice compromise.

  • 1 can of garbanzo beans (chickpeas)
  • Liquid from canned garbanzo beans
  • 1 tbsp tahini (original recipe calls for 3 tbsp)
  • 3 garlic cloves, peeled
  • 1/2 lemon, juiced
  • 1/4 tsp smoked paprika
  • 1/4 tsp cumin
  • 1/2 tsp salt (optional)

Peel your garlic cloves and juice the lemon. Add all of your ingredients into a blender and blend on high until super creamy and smooth. If you don’t have a high-speed blender like a Vitamix, a food processor will work fine.

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