Ripe Olive Potato Salad

Ripe Olive Potato Salad

10 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
CHRISTYJ
Recipe by  CHRISTYJ

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

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Ingredients

Adjust Servings

Original recipe yields 8 to 10 servings

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.

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Reviews (10)

Rate This Recipe
MEGNERD
22

MEGNERD

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 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
11

TOPROCKMAN

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

BLANGE
11

BLANGE

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 made. I used fresh dill!

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Nutrition

Amount Per Serving (9 total)

  • Calories
  • 197 cal
  • 10%
  • Fat
  • 6.9 g
  • 11%
  • Carbs
  • 30.8 g
  • 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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