Ripe Olive Potato Salad Recipe

Ingredients <br>- 3 pounds potatoes <br>- 1 2/3 cups black olives <br>- 1 cup chopped celery <br>- 1/3 cup chopped green onions <br>- 1 1/2 tablespoons white wine vinegar <br>- 2 tablespoons vegetable oil <br>- 1 1/2 teaspoons salt <br>- 3/4 teaspoon dried dill weed <br>- 1/4 teaspoon ground black pepper <br>- 1 cup plain yogurt <br>- 2 teaspoons prepared mustard <br>- 1 teaspoon honey <br>- 1/4 teaspoon garlic salt <br><p></p>Directions <br>step 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. <br>step 2: Add olives, celery and onions to potatoes and gently mix. <br>step 3: Whisk together the vinegar, oil, salt, dill weed and pepper. Pour over potatoes and mix gently to coat. Refrigerate. <br>step 4: Whisk together yogurt, mustard, honey and garlic salt. Pour over potato mixture and stir gently but thoroughly. Chill and serve. <br>

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

Directions
step 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.
step 2: Add olives, celery and onions to potatoes and gently mix.
step 3: Whisk together the vinegar, oil, salt, dill weed and pepper. Pour over potatoes and mix gently to coat. Refrigerate.
step 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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