Ripe Olive Potato Salad

Name: Ripe Olive Potato Salad
Cook time: 15 min
Yield: 8 to 10 servings
Cuisine: United Kingdom
Ingredients: 3 pounds potatoes; 1\u2009⅔ cups black olives; 1 cup chopped celery; ⅓ cup chopped green onions; 1\u2009½ tablespoons white wine vinegar; 2 tablespoons vegetable oil; 1\u2009½ 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

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

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 2

Add olives, celery and onions to potatoes and gently mix.

Step: 3

Whisk together the vinegar, oil, salt, dill weed and pepper. Pour over potatoes and mix gently to coat. Refrigerate.

Step: 4

Whisk together yogurt, mustard, honey and garlic salt. Pour over potato mixture and stir gently but thoroughly. Chill and serve.

NUTRITION FACT

Per Serving: 197 calories; protein 4.4g; carbohydrates 30.8g; fat 6.9g; cholesterol 3.5mg; sodium 701.1mg.

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