Potato Salad With Hummus Yogurt Dressing

• 2 lb. Yukon Gold potatoes
• 1/2 cup hummus
• 3/4 cup plain non-fat yogurt
• 1 cup finely diced celery
• 1/4 cup chopped flat leafed parsley
• 3 Tbsp. diced sweet onion
• salt/pepper to taste
• if making hummus:
• 1 15oz. can chickpeas, drained, reserve liquid
• 2-3 garlic cloves, smashed
• 1-2 Tbsp. lemon juice, fresh
• 1/4 cup tahini
• extra virgin olive oil
• sweet smoked paprika
• kosher salt

1. Make or buy hummus: combine chickpeas with 1 Tbsp. of the liquid, garlic, lemon juice and tahini and puree to a paste. Scrape down sides of bowl and add 2 Tbsp. olive oil and paprika and puree until smooth, adding extra chickpea liquid as needed to get nice smooth consistency. Season to taste.
2. Simmer potatoes until tender, about 20 minutes; drain, then peel and cut into 1-inch pieces. Let cool. Blend all other ingredients well and fold into potatoes; season with salt/pepper and serve. Dressing ingredients must be mixed well prior to adding to potatoes or you will break up the potatoes too much! Enjoy!

potatoes, yogurt, celery, flat leafed parsley, sweet onion, salt, chickpeas, garlic, lemon juice, tahini, extra virgin olive oil, sweet smoked paprika, kosher salt

Taken from www.epicurious.com/recipes/member/views/potato-salad-with-hummus-yogurt-dressing-50090621 (may not work)