Your traditional potato salad gets gussied up in this dish! This caramelized onion and hummus potato salad with soft boiled eggs will be a hit at your next family get together or picnic!
Dish Count :: 1 Pot, 1 Steamer Basket, 1 Saute Pan, 1 Mixing Bowl
We Czechs are pretty much a “potato at every meal” crowd. And it goes with every part of the meal as well from appetizers, to sides, to mains – and I’m sure if there was a way to do a dessert from a potato we would have thought of that, too. We are just that crafty.
I’m also convinced, myself, that I can make hummus a part of just about every meal in my day, too. My snack every day is hummus and carrots, and I only eat the carrots because the general populous would probably look at my strange for eating it straight out of the container. Veggies are just another vehicle for more hummus.
And now, so is potato salad!
If you can count on me eating two things every day, it’s hummus and eggs.
I just love them. And with this recipe, I get my two favorite things – along with something to feed my happy Czech heart, potatoes. This caramelized onion and paprika hummus from Sabra positively spoke to me. The flavors are so amazing, and it’s one in their long list of creative flavors – like lemon twist, and rosemary with sea salt! My indecisiveness gets the better of me very easy when I have too many options to choose from.
But on National Hummus Day, I’m willing to try them all!
To help all of my friends, YOU, celebrate Sabra is also offering up a coupon – and we are talking $2 off! Hurry and grab it HERE!
It only lasts one day – so hurry!! And be sure to tell me in the comments what hummus you want to try today! Celebrate your #unofficialmeal
Need more hummus inspiration? Try my Superbowl Greek Totchos! Or click the photo.
There are so many inspired recipes for National Hummus day – try these from my fellow blog friends!
Caramelized Onion and Hummus Potato Salad with Soft Boiled Eggs
2 1/2 pounds Baby Potatoes, varied colors
6 Large Eggs, room temperature
3 Tbsp Whole Grain Mustard
3 Tbsp Apple Cider Vinegar
1 tsp Honey
1/4 cup Olive Oil
2 Tbsp minced Chives
Salt and Pepper
2/3 cup Sabra Caramelized Onion and Paprika Hummus
1 Medium Yellow or Sweet Onion
4 Tbsp Butter
For Caramelized Onion::
Heat a large saute pan over medium heat. Cut onion in half, and then slice each half thinly into strips. Add butter to the saute pan and allow to melt and start to simmer. Add in sliced onions and caramelize, stirring occasionally, until golden brown. Once caramelized, set aside to cool.
For Potato Salad::
Steam potatoes in a large pot, or steamer basket, partially filled with water. Steam about 20 minutes, or until fork tender. Remove from stove and place in a large bowl with cold water. Let rest.
While potatoes are steaming, in a small bowl, whisk together mustard, apple cider vinegar, honey, chives, olive oil, and salt and pepper to taste. Set aside.
With the same pot, and steamer basket, fill the pot again with water, just to the bottom edge of the steamer basket. If you don't have a steamer basket, fill the pot with 1/2 inch of water. Bring the pot to a boil, and gently add in the room temperature eggs. Steam for 7-8 minute for a soft boiled egg. Remove from pot and immediately place in bowl filled with ice and water to stop the cooking process.
Now that the potatoes are cooled, using a small paring knife, cut them in half and add them into a large mixing bowl. When all potatoes are halved, pour the mustard dressing over the top of the potatoes and gently stir to combine. Add in Sabra Caramelized Onion and Paprika Hummus and stir to combine. Top with cooled caramelized onion.
To serve immediately, crack eggs and remove peel. Gently cut each egg in half and place on potato salad. The yolks will create an added boost to the potato salad dressing.
To serve later, cover the potato salad, and chill. Crack eggs and remove peel just prior to serving.
*Fine Print* This recipe and post was sponsored by Sabra Hummus. All opinions are my own. Over and out!