Our friend, Celebrity Chef and Lifestyle Expert, Chadwick Boyd has been giving the Jersey Shore amazing recipes for summer grilling and cooking. We want you eating right! Today Chadwick dropped some knowledge on us...you don't need to use mayo in homemade potato salad!  Check out this vegan and out-of-this world recipe for the most delish side dish you'll make all summer! Enjoy!

Photo credit: Chadwick Boyd
Photo credit: Chadwick Boyd

Roasted Garlic Hummus Grilled Potato Salad

A plant-based, vegan and delicious take on summer potato salad.

Serves 6


  • 2 pounds red potatoes cut in quarters, skin on
  • 2¾ tablespoons sea salt
  • 1 10-ounce container roasted garlic or regular hummus
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2-3 scallions, very thinly sliced (green and white parts)
  • 1½ cups fresh arugula
  • Sea salt and freshly cracked black pepper to taste
Shannon Holly cooking with Celebrity Chef Chadwick Boyd
Shannon Holly cooking with Celebrity Chef Chadwick Boyd


Place the potatoes in a large pot and cover just enough with water. Add 2 tablespoons of the salt. Bring to a boil. Cook the potatoes about 6 minutes until they are slightly tender with a knife, but not cooked through.

Meanwhile, make the dressing. Place the hummus in a small bowl. Add the olive oil and lemon juice. Whisk until creamy and smooth. Set aside.

Evenly spray the grate on a grill or grill pan with cooking spray. Pre-heat the grill or grill pan on medium-high heat.

Place the potatoes cut side down on the grate. Grill 4-5 minutes until grill marks appear. Using tongs, turn the potatoes over. Grill 4-5 more minutes until fully tender and lightly charred. Transfer from the grill/grill pan into a large mixing bowl. Let the potatoes cool slightly, about 5 minutes.

Season the potatoes with the remaining ¾ teaspoon of sea salt. Add the hummus dressing and mix until fully coated. Add the scallions and 1 cup of the arugula and fold gently to bring the salad together. Transfer to a serving platter. Scatter the remaining ½ cup of arugula over top.

Season with more salt and pepper to taste.

Serve and Enjoy!

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