Prep 15 mins
Cook 10 mins
Posted for Zaar World Tour 2005. Allegedly a "favorite company dish" and based on the way this tasted I would agree! The olive and dill combination with a hint of garlic was key. It's also not overly laden with mayonnaise (you might want to add more, if desired), but the original recipe calls for 1/4 cup soy mayonnaise. I used a light mayonnaise. If you are put off by the taste of raw onion, either use less or soak chopped onion in water for an hour or so. From The Jewish Vegetarian Year Cookbook.
- 8 medium potatoes, peeled and cut into eighths
- 16 olives, pitted, cut into quarters (green)
- 1 medium red bell pepper, chopped 1/2 inch
- 1⁄4 cup light mayonnaise or 1⁄4 cup soy mayonnaise or 1⁄4 cup mayonnaise
- 1 small red onion, minced
- 1 pinch garlic powder
- 2 tablespoons fresh dill
- Cook potatoes until just soft, about 10 minutes.
- Mix potatoes together with remaining ingredients in large serving bowl.
Very, very good! Made this vegan by using eggless-mayo and was able to use fresh dill, which I think really enhanced the flavor. Will definitely be making this again, though will add MORE green olives (love, love, love green olives) and perhaps a bit more dill-- just a personal preference.
I often add olives to my potato salad and love dill in it as well, so what's not to like about this salad? I did add more mayo to mine. Thanks for sharing.
Mmmm, I just loved the olives in this salad. I used dried dill, as I don't have fresh, darn it. I added a little more mayo. Thanks!