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.

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.

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.

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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