Photo: Anna Pelzer
Ripe Olive Potato Salad
13 ingredients
25 min + 15 min
8 to 10 servings
openrecipes
"The olives and dill give this potato salad a Mediterranean twist."
Estimated Nutrition (whole recipe, rough)
514
Calories
24g
Protein
15g
Fat
74g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes