Rating: 4.5 stars
15 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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

Recipe Summary

cook:
15 mins
total:
40 mins
prep:
25 mins
Servings:
9
Yield:
8 to 10 servings
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

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

Nutrition Facts

197 calories; protein 4.4g; carbohydrates 30.8g; fat 6.9g; cholesterol 3.5mg; sodium 701.1mg. Full Nutrition
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