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Ripe Olive Potato Salad

Serena Burns

Ingredients

  • Ingredients

    • 8 whole Medium Sized Russet Potatoes
    • 6 whole Eggs
    • 3/4 cup California Ripe Green Olives, Sliced
    • 3/4 cup California Black Olives, Sliced
    • 1 cup Celery, Diced
    • 1/3 cup Red Onion, Diced
    • 1/4 cup Roasted Red Pepper, Diced
    • 1/3 cup Spicy Garlic Dill Pickles, Chopped
    • 2/3 cup Mayonnaise
    • 2/3 cup Plain Greek Yogurt
    • 1/3 cup Granulated Sugar
    • 1/4 cup White Wine Vinegar
    • 1 tablespoon Grainy Dijon Mustard
    • 3/4 teaspoon Granulated Garlic
    • 1 teaspoon Salt
    • 1 teaspoon Pepper
    • 1 tablespoon Fresh Dill, Chopped

Directions

  1. In a large pot add potatoes. Cover with water and bring to a boil. Cook until tender when pierced with a fork, about 35-50 minutes. Cool potatoes, peel, and dice.
  2. Place eggs in a medium sized pan. Fill with water halfway up eggs, and cover. Bring to a boil over high-heat, reduce heat to low, and cook for 10 minutes. Run under cold water, until cool. Peel, and dice.
  3. In a large bowl combine potatoes, eggs, olives, celery, onion, roasted red pepper, and spicy dill pickles.
  4. In a small bowl stir together mayonnaise, yogurt, sugar, white wine vinegar, grainy mustard, garlic, salt, pepper, and dill, until well combined.
  5. Refrigerate until cold.