Ripe Olive Potato Salad


  • 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


  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.
Recipe by:

Serena Burns