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

Gallery

Recipe Summary

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

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.

    Advertisement
  • 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
Advertisement

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/13/2003
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! Read More
(23)

Most helpful critical review

Rating: 3 stars
08/09/2004
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. Read More
(9)
15 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/12/2003
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! Read More
(23)
Rating: 5 stars
04/04/2004
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! Read More
(12)
Rating: 5 stars
06/14/2004
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! Read More
(11)
Advertisement
Rating: 4 stars
09/23/2004
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. Read More
(9)
Rating: 3 stars
08/09/2004
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. Read More
(9)
Rating: 5 stars
08/26/2004
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. Read More
(8)
Advertisement
Rating: 4 stars
08/06/2011
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. Read More
(6)
Rating: 4 stars
03/24/2007
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! Read More
(4)
Rating: 5 stars
08/31/2009
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 household for family gatherings and we have them on a regular basis. This was perfect also for my hubby who cannot eat the traditional one due to egg allergies! Thanks for this awesome recipe!!! Read More
(3)
Advertisement