RIPE OLIVE POTATO SALAD

Ripe Olive Potato Salad image

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

Provided by CHRISTYJ

Categories Salad Potato Salad Recipes No Mayo

Time 40m

Yield 9

Number Of Ingredients 13

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

Steps:

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 Facts : Calories 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, Sodium 701.1 mg, Sugar 3.4 g