Potato Salad with Olives

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20-25 baby white potatoes halved (or you can use 6 regular sized red potatoes, cubed)

2 stalks of celery chopped

3 Green Onions sliced into rounds

1/4 cup sliced green olives

1/2 cup yogurt Greek or regular

1/2 cup mayonnaise

1/2 teaspoon mustard powder

1 tablespoon red or white wine vinegar

Salt and pepper. to taste



Directions for Potato Salad with Olives

  1. Cook potatoes in salted, boiling water (on medium high heat) until just done but not falling apart (about 8 minutes). Drain and rinse with cold water until cool to the touch. Set aside to dry while you prepare the rest of the ingredients.
  2. Once cool, add to a large mixing bowl.
  3. Add the, celery, green onion and olives. Gently stir until evenly mixed.
  4. In a separate bowl, whisk together the yogurt, mayonnaise, mustard until smooth and even.
  5. Add mayonnaise mixture to the potato mixture and gently mix until evenly incorporated.
  6. Refrigerate until ready to serve.