Ripe Olive Potato Salad Recipe

Directions

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.
Add olives, celery and onions to potatoes and gently mix.
Whisk together the vinegar, oil, salt, dill weed and pepper. Pour over potatoes and mix gently to coat. Refrigerate.
Whisk together yogurt, mustard, honey and garlic salt. Pour over potato mixture and stir gently but thoroughly. Chill and serve.

Nutrition

Amount Per Serving (9 total)

Calories
197 cal
10%

Fat
6.9 g
11%

Carbs
30.8 g
10%

Based on a 2,000 calorie diet

Reviews (10)

Rate This Recipe

MEGNERD

Aug. 12, 2003

"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 awesome..." See more and it smells so good after sitting all night. Not difficult to make at all. I used red-skinned potatoes and black olives right out of the can. It looked great and tasted so flavorful and refreshing on our 4th of July picnic. Thanks for the recipe!"

TOPROCKMAN

Jun. 14, 2004

"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 extreme..." See morely fresh tasting. A super summer dish. I made it just as directed, except without the celery, and it was divine!"

BLANGE

Apr. 4, 2004

"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 have ever..." See more made. I used fresh dill!"

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