This is my improvisation with root vegetables inspired by famous potato salad and Russian Venegret Salad, which has beets in it. I used no oil hummus I had left in the fridge as a dressing. Hummus is a great alternative potato salad dressing. You can make your own hummus, which is very simple, or use store bought when you have no extra time.
- 1 big beat (boiled)
- 2 big / 3 small potatoes (boiled)
- 2 – 3 carrots (boiled)
- 1/4 – 1/2 onion (chopped into small pieces)
- 1/2 jar of marinated sweet bell peppers (2 -3 peppers chopped) – I used “Peloponnese Sweet Peppers”
- 1/2 cup of hummus as a dressing
- 2 cups boiled or canned chickpeas drained
- 3 table spoons olive oil (optional)
- 2 table spoons tahini
- 3 table spoons lemon juice
- ¼ cup water
- 2 gloves garlic
- ½ teaspoon salt / some pepper
- 1/2 tea spoon cumin (optional)
- 1/2 curry powder (optional)
I boil all vegetables with skins on. Then I peel carrots and beets when they are boiled and cooled a little bit. I leave potato skins on if they are not too rough and think. You can peel and even chop all vegetables before boiling. That will save you some time. I prefer to boil my vegetables whole whenever possible to minimize mineral loss.
Chop and mix all vegetables with hummus in a big bowl. To make hummus you need to just process all ingredients in a food processor. The amount of ingredients listed above for the hummus will make more than 1/2 cup necessary for the salad. Hummus will keep well in a fringe for several days.