Ripe Olive Potato Salad recipe

All Recipes Salad Potato Salad Recipes No Mayo

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

Nutrition Info

196.8 calories
carbohydrate: 30.8 g
cholesterol: 3.5 mg
fat: 6.9 g
fiber: 4.5 g
protein: 4.4 g
saturatedFat: 1.4 g
servingSize: -
sodium: 701.1 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 to 10 servings

Recipe Note

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

Do you like the recipe? Share this tasty recipe!