Ripe Olive Potato Salad

Ripe Olive Potato Salad

10
CHRISTYJ 101

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

Ingredients

40 m {{adjustedServings}} servings 197 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 701 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

10
  1. 13 Ratings

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Oh, man, I will never make another potato salad!! The dressing was delicious. I like mine a little "wetter" though so I'll probably double the dressing recipe next time. But the flavors are a...

Fresh, Fresh, Fresh! I am not a fan of mayonaise based potatoe salads, so that limits my options! This recipe fit the bill! It was still creamy (so fans of mayo will approve), but light and e...

I have to agree with the last rating - it was GREAT!! I doubled the recipe and it was all gone by the end of the day. The flavors were bright and can not compare to anyother potato salad I hav...