Ripe Olive Potato Salad Recipe -
Ripe Olive Potato Salad Recipe
  • READY IN 40 mins

Ripe Olive Potato Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
  • PREP

    25 mins
  • COOK

    15 mins

    40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 12, 2003

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!

Most Helpful Critical Review
Aug 09, 2004

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.


13 Ratings

Jun 14, 2004

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!

Apr 04, 2004

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!

Sep 22, 2004

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.

Aug 26, 2004

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.

Aug 06, 2011

I could serve this WITHOUT the yogurt dressing, perhaps doubling the vinegar, oil, salt, pepper and 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.

Mar 24, 2007

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!


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  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 30.8 g
  • 10%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 701 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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