Ripe Olive Potato Salad
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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. 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. Add olives, celery and onions to potatoes and gently mix.
- 3. Whisk together the vinegar, oil, salt, dill weed and pepper. Pour over potatoes and mix gently to coat. Refrigerate.
- 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
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