Recipes Sides

Roasted Red Pepper Hummus Potato Salad

Roasted Red Pepper Hummus Potato Salad

Red Pepper Hummus Potato Salad

Potato Salad is one of those dishes that often comes out when having a barbeque, homegate, tailgate, or a party. For our Halloween Party, I decided to switch things up a bit by making my potato salad with Sabra Hummus. My friends and I just love their Hummus, and I wanted to find a fun, new way to use it up. Eating Hummus the traditional way, with veggies and chips, is always great, but incorporating the hummus in a recipe was a fun challenge. I created a Roasted Red Pepper Hummus Potato Salad that I thought was super tasty!

4.0 from 9 reviews
Roasted Red Pepper Hummus Potato Salad + Giveaway
Cook time: 
Total time: 
Serves: 6
  • 6 medium red potatoes
  • ¼ cup roasted pine nuts
  • ¼ cup chopped black olives
  • ¼ cup diced onion
  • ¼ cup Sabra Roasted Red Pepper Hummus
  • ¼ cup plain yogurt
  • 1 Tbs lemon juice
  • 1 Tbs worcetershire sauce
  • ¼ tsp salt
  • ¼ tsp pepper
  • paprika (optional)
  1. Cut red potatoes into bite-size pieces. Boil potatoes in salted water for about 8-10 minutes. You want potatoes to be tender, but not to be formed.
  2. Drain potatoes and rinse with cold water.
  3. To roast pine nuts, simply place them on a baking sheet and toast under Broil, until they start to turn color.
  4. In a large bowl, mix the potatoes with the onions, nuts and olives.
  5. Combine remaining ingredients and gently fold into the potatoes. Sprinkle lightly with paprika, if desired.
  6. Serve potato salad warm or cold. I enjoy it both ways!


Not only do I have a fantastic new recipe to share with you, but 3 Clever Housewife readers will win their own Sabra Prize Pack, which includes the following:

  • Sabra Apron
  • Sabra e-reader bamboo stand (for use with nook, kindle, iPad, etc – washable – perfect for the kitchen!) – fine print, device not included.
  • A Sabra metal stylus with rubber tip (no smudges on your recipe screen 🙂
  • Sabra Free Product Coupons X2

This giveaway has ended.

About the author

Emily Buys


Leave a Comment

Rate this recipe: