Ripe Olive Potato Salad
Jamie oliver, london, united kingdom.
Recipe Summary Ripe Olive Potato Salad
The olives and dill give this potato salad a Mediterranean twist.Ingredients | Vegetarian Potato Bake Jamie Oliver3 pounds potatoes1 ⅔ cups black olives1 cup chopped celery⅓ cup chopped green onions1 ½ tablespoons white wine vinegar2 tablespoons vegetable oil1 ½ teaspoons salt¾ teaspoon dried dill weed¼ teaspoon ground black pepper1 cup plain yogurt2 teaspoons prepared mustard1 teaspoon honey¼ teaspoon garlic saltDirectionsBring 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.Info | Vegetarian Potato Bake Jamie Oliverprep:
25 mins
cook:
15 mins
total:
40 mins
Servings:
9
Yield:
8 to 10 servings
TAG : Ripe Olive Potato SaladSalad, Potato Salad Recipes, No Mayo,
