Ripe Olive Potato Salad

Ripe Olive Potato Salad
Ripe Olive Potato Salad requires roughly 40 minutes from start to finish. One portion of this dish contains approximately 5g of protein, 7g of fat, and a total of 157 calories. For 58 cents per serving, you get a side dish that serves 10. The Fourth Of July will be even more special with this recipe. If you have olives, wine vinegar, ground pepper, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

1
Bring a large pot of salted water to a boil.
Ingredients you will need
WaterWater
Equipment you will use
PotPot
2
Add potatoes; cook until tender but still firm, about 15 minutes.
Ingredients you will need
PotatoPotato
3
Drain and transfer to a large bowl; cool, peel and dice.
Equipment you will use
BowlBowl
4
Add olives, celery and onions to potatoes and gently mix.
Ingredients you will need
PotatoPotato
CeleryCelery
OlivesOlives
OnionOnion
5
Whisk together the vinegar, oil, salt, dill weed and pepper.
Ingredients you will need
DillDill
VinegarVinegar
PepperPepper
SaltSalt
Cooking OilCooking Oil
Equipment you will use
WhiskWhisk
6
Pour over potatoes and mix gently to coat. Refrigerate.
Ingredients you will need
PotatoPotato
7
Whisk together yogurt, mustard, honey and garlic salt.
Ingredients you will need
Garlic SaltGarlic Salt
MustardMustard
YogurtYogurt
HoneyHoney
Equipment you will use
WhiskWhisk
8
Pour over potato mixture and stir gently but thoroughly. Chill and serve.
Ingredients you will need
PotatoPotato

Equipment

DifficultyHard
Ready In40 m.
Servings10
Health Score14
Magazine