Ripe Olive Potato Salad

After you 've cooked and diced the potatoes and added the olives, celery, and onions, you 'll stir in a dilled vinaigrette, and pop the almost-potato salad into the fridge. Then comes the yummy part. A yogurt/honey/mustard/garlic dressing is gently folded into the chilled salad, then chilled again until ready to serve.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 197 Calories

Ingredients

• 1 ½ teaspoons salt
• 2 tablespoons vegetable oil
• 1 cup plain yogurt
• ¼ teaspoon ground black pepper
• 1 cup chopped celery
• ⅓ cup chopped green onions
• 2 teaspoons prepared mustard
• 1 ½ tablespoons white wine vinegar
• 1 teaspoon honey
• ¼ teaspoon garlic salt
• 3 pounds potatoes
• 1 ⅔ cups black olives
• ¾ teaspoon dried dill weed

Recipe Instructions

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.