Ripe Olive Potato Salad

Ripe Olive Potato Salad

by David Girard 2 years ago
4.4 (9)
15 minutes
196.8 kcal
30.8 g carbs
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Description

The olives and dill give this potato salad a Mediterranean twist.

Ingredients
  • 3 pounds potatoes
  • 1 ⅔ cups black olives
  • 1 cup chopped celery
  • ⅓ cup chopped green onions
  • 1 ½ tablespoons white wine vinegar
  • 2 tablespoons vegetable oil
  • 1 ½ teaspoons salt
  • ¾ teaspoon dried dill weed
  • ¼ teaspoon ground black pepper
  • 1 cup plain yogurt
  • 2 teaspoons prepared mustard
  • 1 teaspoon honey
  • ¼ teaspoon garlic salt
Directions
  1. 1. Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and transfer to a large bowl; cool, peel and dice.
  2. 2. Add olives, celery and onions to potatoes and gently mix.
  3. 3. Whisk together the vinegar, oil, salt, dill weed and pepper. Pour over potatoes and mix gently to coat. Refrigerate.
  4. 4. Whisk together yogurt, mustard, honey and garlic salt. Pour over potato mixture and stir gently but thoroughly. Chill and serve.
Nutrition Facts
serving: 8 to 10 servings
calories: 196.8 kcal
carbohydrates: 30.8 g
protein: 4.4 g
saturated fat: 1.4 g
cholesterol: 3.5 mg
sodium: 701.1 mg
fiber: 4.5 g
sugar: 3.4 g