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
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.
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.