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Ripe Olive Potato Salad




Source of Recipe


Internet


List of Ingredients




3 pounds potatoes
1 2/3 cups black olives
1 cup chopped celery
1/3 cup chopped green onions
1 1/2 tablespoons white wine vinegar
2 tablespoons vegetable oil
1 1/2 teaspoons salt
3/4 teaspoon dried dill weed
1/4 teaspoon ground black pepper
1 cup plain yogurt
2 teaspoons prepared mustard
1 teaspoon honey
1/4 teaspoon garlic salt


Recipe



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.

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

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

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