Ripe Olive Potato Salad10 Reviews
- Prep: 25 min
- Cook: 15 min
- Ready In: 40 min
“The olives and dill give this potato salad a Mediterranean twist.” - by CHRISTYJ
Original recipe yields 8 to 10 servings
- 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.
Amount Per Serving (9 total)
- 197 cal
- 6.9 g
- 30.8 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"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!"
"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!"
Restaurant-Style Potato Salad
Italian Potato Salad
Just swipe to see more like this.