Ingredients

• 750 g - potatoes
• 1.5 cups - black olives
• 1 cup - chopped celery
• 1/3 cup - chopped green onions
• 1.5 tbsp - white wine vinegar
• 2 tbsp - vegetable oil
• 3/4 tsp - dried dill weed
• 1/4 tsp - ground black pepper
• 1 cup - plain yogurt
• 2 tsp - prepared mustard
• 1 tsp - honey
• 1/4 tsp - garlic salt
• 1.5 tsp - salt

How to Make Olive Potato Salad

• Bring a large pot of salted water to a boil.
• Add potatoes. Cook until tender but still firm for about 15 mins.
• Drain and transfer to a large bowl; cool, peel and dice.
• Add olives, celery, 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.