Dill and Green Olive Potato Salad
"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."
photo by Sharon123
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 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 1/4 cup soy mayonnaise or 1/4 cup mayonnaise
- 1 small red onion, minced
- 1 pinch garlic powder
- salt
- 2 tablespoons fresh dill
directions
- Cook potatoes until just soft, about 10 minutes.
- Mix potatoes together with remaining ingredients in large serving bowl.
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Reviews
-
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! -
Delicious! No excessive amounts of mayo either! I added a few shakes of white pepper, and used salt-free garlic powder. Used plain old standard Idaho russets and fresh dill! We will be making this again and again! Thanks for sharing! I love your recipes! cg ;) -
I was going to halve the recipe, then decided against it, and I’m so glad I did because this is such a deliciously flavoursome potato salad. It lasted us three days, and tasted fine, probably even better on the second and third days. I used baby potatoes, so I only needed to halve them, and I left them unpeeled. I was running a little short of mayonnaise so I used 1/2 mayonnaise and 1/2 Greek yoghurt, which is a combination I’ve used in other potato salads anyway; it gave it just a hint of mayonnaise flavour with more creaminess, and I also added a teaspoon of fresh lemon juice because I knew it would go well with the dill and all the ingredients. The dill and the olives provided such fabulous flavour and the red pepper as well as adding colour and tasting great added a wonderful textural variety. The second time I served this, at the last minute, I decided to add some chopped walnuts, well for two of us. They tasted very good. A great potato salad which I know I’ll make again. Next time, I’m planning to use kalamata olives, simply because they are my favourite olive. Thank you so much for sharing this recipe, Kumquat!
RECIPE SUBMITTED BY
Kumquat the Cats fr
New York City, 72
<p>Clockwise from upper left, my dear friends Cranberry, Quincy, Kumquat and Kiwi. All of our cats were born in the wild and adopted by us. Zaar Chefs I have met so far: Elmotoo, justcallmeToni, ~Rita~, Midwest Maven, Bird&Buddha (both of them) and most recently, Ms*Bindy from upstate New York:) Wonderful, sweet, friendly people and great chefs! Most relevant thing to mention here is that I am a vegetarian, and recently became a vegan (almost 100%). To put vegetables and other things not meat or fish on the table I work as an actuary (in my case anyway, a combination of statistician, number-cruncher and/or programmer). For fun I like to travel. Just came back from Namibia, a peaceful democracy in Africa with lots of animals! Got some terrific pictures of lions, leopards, cheetahs, elephants, rhinocerous, hyenas, all kinds of antelopes, giraffes and zebras. Namibia is the second most sparsely populated country per square mile, just behind Mongolia. Update: We went to Italy this Spring. We had lots of pizza and pasta. The pizza is so much better in Italy, particularly the crust. The Amalfi coast was absolutely beautiful. Spectacular natural scenery (Canada and Alaska are really beautiful, Patagonia in Chile is sublime, Iceland is unique) has been my latest passion as far as travel destinations but I have seen quite a few big cities too (Paris, Berlin, London and Madrid to name a few). On my bulletin board at work I keep a list of every country I've visited (other than the U.S. of course). So far I've made it to five continents: Europe, Africa, South America, Asia and North America of course. I've got only two other continents to conquer:) I don't usually have difficulty finding vegetarian dishes here in the U.S. or overseas, but finding vegan dishes is much harder. I have no kids, just cats, Kumquat, Cranberry, and more recently Quincy and Kiwi. They are purebreds, of the breed alley caticus (okay, American shorthair I guess). Our cats are not vegetarians, though my boyfriend (significant other, long-term partner, whatever) is. I am a friend of all animals both tamed and wild. In addition I am a freethinker and my boyfriend studies philosophy. Either way, we get along pretty well. Also, please allow me to say that my BF and I recently bought a condominium in NYC.:) Pet peeve? Okay, I don't like public scenes, especially parents yelling at their children, lovers' spats, etc. If it must be done please do it in private:D Participation & Awards:</p>
