Hannah?s Potato Salad

I never liked potato salad in my pregan days, mostly since I hate both mustard and mayonnaise.  But my friend Hannah made some vegan potato salad for me a few years ago, and I fell deeply in love.  I’ve served this to carnies who thought it was the best potato salad they’ve ever had.  This would be perfect for summer cookouts, margarita not included but highly recommended.

Ingredients:

4 lbs golden potatoes, scrubbed

2 C hummus

1/2 C green onion

1/2 C cilantro

1 or 2 tsp salt

1 tsp each cumin and coriander

2-4 red anaheim chilies (or your hot pepper of choice)

Instructions:

1.   Bring large pot of water to a boil.  Cut potatoes in half, or quarters, depending on size.  Boil 20 minutes, or until easily pierced with a fork.

2.  Remove potatoes from water and let cool.  This is a good opportunity to chop the veggies.

3.  Once the potatoes are cool enough to handle, cut into bite sized pieces.

4.  Mix all ingredients together in a large bowl.  Refrigerate before serving.