Recipes

Habanero Hummus Potato Salad

By Nick Wiseman

Habanero Hummus Potato Salad

Ingredients

Yellowbird x Little Sesame Habanero Hummus

Yellowbird Habanero Hot Sauce

Baby yukon gold potatoes, 2 lb. unpeeled

Fresh herbs-dill, parsley & chives

Baby dill pickles…and a few tbsp pickle brine for the dressing 

Smoked whole grain mustard

Celery

Lemon 

Capers 

Olive oil

Smoked sea salt

Black pepper

Preparation

1) boil salted water then add unpeeled potatoes and cook until just tender…about 8-10 minutes for baby potatoes. drain and transfer to a paper towel lined tray to fully cool. 

2) for the dressing, combine in a jar- ¼ cup olive oil, juice of one lemon, about 1 tbsp smoked whole grain mustard, ½ cup Little Sesame x Yellowbird Habanero Hummus, pickle brine to taste, smoked sea salt and black pepper then shake well. adjust seasoning to taste.

3) in a large bowl combine potatoes, 1 sliced celery stalk including leaves, about 1/3 cup sliced baby dill pickles, ½ cup chopped parsley, a handful of chopped dill and chives and 1-2 tbsp chopped capers. pour dressing over and fold everything together until fully combined and coated.

4) to plate start with a base of Little Sesame x Yellowbird Habanero Hummus, add potato salad. top with a light drizzle of Yellow Bird Habanero Hummus, extra smoked whole grain mustard, herbs and smoked flaky sea salt to taste and enjoy!

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Ingredients

Nutrition Facts

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