After you 've cooked and diced the potatoes and added the olives, celery, and onions, you 'll stir in a dilled vinaigrette, and pop the almost-potato salad into the fridge. Then comes the yummy part. A yogurt/honey/mustard/garlic dressing is gently folded
INGREDIENTS (for 9 servings):
- 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
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.
Potato Salad Tips