Ripe Olive Potato Salad

Ripe Olive Potato Salad

10
CHRISTYJ 104

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

40 m servings 197 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 701 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

10
  1. 13 Ratings

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Most helpful positive review

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 a...

Most helpful critical review

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' dre...

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 a...

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 e...

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 hav...

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 ...

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' dre...

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 ...

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, ...

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 ...

I was so glad to find this recipe...I have had one very similar to this at one of my favorite restaurants and I get cravings for it. This was so close to that and will become a staple in our ho...