Recipe by CHRISTYJ
"The olives and dill give this potato salad a Mediterranean twist."
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1 2/3 cups
chopped green onions
1 1/2 tablespoons
white wine vinegar
1 1/2 teaspoons
dried dill weed
ground black pepper
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!
I was really torn on how to rate this recipe. It was good, but not what I was expecting. If you really LOVE dill then you'll love this recipe. I was more excited about the 'Honey Mustard' dressing, but it was drowned out by the dill flavor. If I try it again, I'll cut back on the dill just a little.
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!
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!
I'm not sure what to say about this recipe. I liked it better before I added the yogurt/honey/mustard mixture. The taste after adding the yogurt mixture didn't really do that much for me. It did taste FRESH and LIGHT and I did like the use of yogurt instead of mayo but ... I guess the dill and olives combination just didn't knock my socks off.
I loved this salad. Oddly enough, I didn't have any olives, so I used virgin olive oil in the dressing. I also substituted lemon juice for the vinegar and thyme for the dill. It was nice and creamy (I used partially drained yogurt, which was thicker). Thanks for the recipe Christine.
I could serve this WITHOUT the yogurt dressing, perhaps doubling the vinegar, oil, salt, pepper and dill...it was that good. Unlike some other reviewers, we did not find the dill overpowering, but then we do love dill . Couple things I will do differently in the future. I will use olive oil instead of vegetable oil and thick greek yogurt to keep the dressing from becoming too runny. It was a nice change from a traditional mayo-based potato salad and pretty healthy for you. It was a good side dish to marinated and grilled New York strip steaks and homemade french fried onion rings...peach shortcakes completed the meal.
This was really quite good. I'll make it again, but maybe with less dill, or maybe a different herb that will compliment the really yummy honey-mustard dressing. Thank you for submitting this low-fat, no mayo recipe. My husband and I both enjoyed it!
* Percent Daily Values are based on a 2,000 calorie diet.
Ripe Olive Potato Salad
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
** Calories: 197
** Calories from Fat: 62
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