Directions:
- Bring 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 273.11 Kcal (1143 kJ) | ||
| Calories from fat | 106.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.78g | 18% | |
|---|---|---|---|
| Cholesterol | 3.98mg | 1% | |
| Sodium | 1351.13mg | 56% | |
| Potassium | 686.22mg | 15% | |
| Total Carbs | 38.95g | 13% | |
| Sugars | 9.96g | 40% | |
| Dietary Fiber | 6.96g | 28% | |
| Protein | 5.05g | 10% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 1.8mg | 10% | |
| Calcium | 123.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 99.17 Kcal (415 kJ) | ||
| Calories from fat | 38.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.28g | 18% | |
|---|---|---|---|
| Cholesterol | 1.45mg | 1% | |
| Sodium | 490.62mg | 56% | |
| Potassium | 249.18mg | 15% | |
| Total Carbs | 14.14g | 13% | |
| Sugars | 3.62g | 40% | |
| Dietary Fiber | 2.53g | 28% | |
| Protein | 1.83g | 10% | |
| Vitamin C | 1.7mg | 8% | |
| Vitamin A | 0.6mg | 57% | |
| Iron | 0.7mg | 10% | |
| Calcium | 44.9mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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