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  • 8servings
  • 15minutes
  • 197calories

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Ingredients Jump to Instructions ↓

  1. 3 pounds potatoes

  2. 1 2/3 cups black olives

  3. 1 cup chopped celery

  4. 1/3 cup chopped green onions

  5. 1 1/2 tablespoons white wine vinegar

  6. 2 tablespoons vegetable oil

  7. 1 1/2 teaspoons salt

  8. 3/4 teaspoon dried dill weed

  9. 1/4 teaspoon ground black pepper

  10. 1 cup plain yogurt

  11. 2 teaspoons prepared mustard

  12. 1 teaspoon honey

  13. 1/4 teaspoon garlic salt

Instructions Jump to Ingredients ↑

  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.

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