Salad with Warm Potatoes and Hummus

Fry some potatoes and layer them with arugula and hummus to make a salad with warm potatoes. It’s bold, hearty, and a healthy filling meal.

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Salad with potatoes, not to be confused with potato salad, is a great way to use up some extras you may have in the fridge. At least, that’s what we did!

For the hummus, I put together a batch of my garlic hummus recipe. We had potatoes in the refrigerator that were just starting to go soft, and arugula leftover from a client recipe. Put it all together and we had a salad with warm potatoes and hummus.

The arugula gives it a strong flavor. If it’s too much for you, I think this would also work well with spinach leaves. Or, you can purchase a mix of spinach and arugula.

Which Potatoes Work Best (and Should You Peel Them?)

Different potato types yield different textures and flavors—choosing the right one can make or break your hummus potato salad. Waxy potatoes like red potatoes, fingerlings, or new potatoes hold their shape beautifully and resist becoming mushy, making them excellent for chunkier salads. Yukon Gold potatoes have a medium starch content and offer a buttery taste, while russets break down more easily and can lend a creamier “mash-like” consistency when stirred. If you prefer a firmer bite, leave the skins on (especially for red or fingerling potatoes) after thorough scrubbing; they add extra fiber and nutrients. If you want a smoother texture or are serving guests who dislike skins, peel potatoes—but do so thinly to retain flavor. Cut potatoes into uniform chunks (about ½ to 1 inch) so they cook evenly. To avoid overcooking, start checking for doneness a few minutes before your estimated time by poking with a fork.

Flavor Variations and Alternative Dressings

While classic hummus makes a fantastic base, you can elevate your potato salad by experimenting with these flavor ideas:

• Use a roasted garlic or smoked red pepper hummus for a deeper, savory note
• Blend half plain yogurt (dairy or plant-based) with hummus for a lighter tangy creaminess
• Stir in chopped roasted sun-dried tomatoes or olives for a Mediterranean twist
• Add fresh herbs such as dill, cilantro, basil, or mint at the end to brighten the salad
• For a spiced version, mix in ground cumin, smoked paprika, or harissa to your dressing
• Incorporate lemon zest or a splash of apple cider vinegar to enhance brightness
• For a “green” version, fold in some pureed peas or spinach into the hummus dressing

Nutrition & Health Benefits

Hummus potato salad offers more than just flavor—it brings a balance of nutrients to the table. Chickpeas (the base of hummus) are a solid plant-based protein and fiber source, supporting digestion and satiety. Potatoes, especially with skins intact, contribute potassium, vitamin C, and complex carbohydrates for sustained energy. By replacing mayonnaise with hummus (and/or yogurt), you lower saturated fat and cholesterol while still retaining creaminess. Depending on your exact ingredients and portion sizes, a serving can deliver 6–8 grams of protein, 5–8 grams of fiber, and a moderate glycemic load if combined with fiber-rich vegetables (like onions, herbs, or peppers). For extra protein, serve alongside or mix in legumes (e.g. edamame, green peas) or diced cooked chicken, tofu, or beans. Always adjust salt moderately—opt for sea salt or finishing salt sparingly and rely more on herbs, lemon, and seasoning to enhance flavor.

What to Serve With Hummus Potato Salad

This salad works wonderfully as both a main and side, especially in picnic, BBQ, or weeknight settings. Try pairing it with:

• Grilled or roasted vegetables (e.g. zucchini, eggplant, asparagus)
• Sliced grilled chicken, salmon, or tofu for added protein
• Warm pita bread, naan, or crusty bread to scoop with
• A crisp green salad (spring mix, arugula, or spinach) dressed in citrus vinaigrette
• Pickled vegetables or a light slaw to introduce tang and crunch
• Legume-based sides like lentil salad or bean salad to round out fiber and protein

You can also serve it warm (immediately after tossing), at room temperature, or chilled—its versatility makes it ideal for flexible menus.

Make-Ahead, Storage & Leftover Tips

One of the beauties of hummus potato salad is how it improves with time. If you plan to make it ahead:

• Keep the dressing separate from the potatoes until you’re ready to serve to preserve texture
• Store components (potatoes, vegetables, dressing) in airtight containers in the fridge
• When combining later, give a gentle stir and add a splash of warm water or lemon juice if the mixture seems dry
• In the fridge, the salad should stay good for 3–4 days; always taste-test and discard if any off smells develop
• If storing overnight, press plastic wrap directly on the surface of the salad to minimize oxidation
• If you prefer warm servings, gently reheat in a low-heat skillet or microwave and toss with a bit more dressing or water—avoid overheating, which can turn it mushy

Hummus Potato Salad FAQ

Salad with Warm Potatoes and Hummus Step by Step

Ingredients

• 4 tbsp olive oil
• 2 lb white potatoes, diced
• 10 oz garlic hummus
• 3 oz arugula
• 3 tbsp sliced green onions
• 1 lemon, wedged

Preparation

Heat 3 tbsp of olive oil in a large nonstick skillet over medium-high heat.

Add the potatoes and cook, stirring occasionally, until golden brown, about 15 minutes.

Spread the hummus on a serving platter.

Top the hummus with about two-thirds of the arugula.

Arrange the potatoes next.

Then sprinkle on the green onions and remaining arugula.

Drizzle with the remaining 1 tbsp of olive oil and serve warm with lemon wedges.

Salad with Warm Potatoes and Hummus Leftovers

In my opinion, the leftovers won’t keep. We made just enough to eat this fresh. The only way you could do leftovers is to cook the potatoes, then store everything separately and build the salad when you are ready to serve.

Recipe

Salad with Warm Potatoes and Hummus

Fry some potatoes and layer them with arugula and hummus to make a salad with warm potatoes. It's bold, hearty, and a healthy filling meal.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Course:

Appetizer

Cuisine:

American

Diet

Vegan

Keyword:

arugula

|

hummus

|

potatoes

|

salad

|

vegan

Dietary Needs:

Dairy-Free

|

Egg-Free

|

Gluten-Free

|

Vegan

Cooking Method:

One-Pan Meals

Servings: 4

5 from 5 votes

Ingredients

• 4 tbsp olive oil
• 2 lb white potatoes (diced)
• 10 oz garlic hummus
• 3 oz arugula
• 3 tbsp sliced green onions
• 1 lemon (wedged)

Recommended Equipment

• Skillet
• Mixing Bowls – Stainless Steel
• Whisk – Wire

Instructions

• Heat 3 tbsp of olive oil in a large nonstick skillet over medium-high heat
• Add the potatoes and cook, stirring occasionally, until golden brown, about 15 minutes
• Spread the hummus on a serving platter
• Top the hummus with about two-thirds of the arugula
• Arrange the potatoes next, then sprinkle on the green onions and remaining arugula
• Drizzle with the remaining 1 tbsp of olive oil and serve warm with lemon wedges

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Nutrition Facts

Salad with Warm Potatoes and Hummus

Amount Per Serving (1 cup)

Calories 431 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 3g15%

Sodium 290mg12%

Potassium 1245mg36%

Carbohydrates 53g18%

Fiber 10g40%

Sugar 3g3%

Protein 11g22%

Vitamin A 581IU12%

Vitamin C 63mg76%

Calcium 99mg10%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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