Ripe Olive Potato Salad

Ingredients

• 1.7 cups olives black
• 1 cup celery chopped
• 0.8 teaspoon dill weed dried
• 0.3 teaspoon garlic salt 
• 0.3 cup green onions chopped
• 0.3 teaspoon ground pepper black
• 1 teaspoon honey 
• 2 teaspoons mustard prepared
• 1 cup yogurt plain
• 3 pounds potatoes 
• 1.5 teaspoons salt 
• 2 tablespoons vegetable oil 
• 1.5 tablespoons citrus champagne vinegar 

Equipment

• bowl
• whisk
• pot

Directions

1. Bring a large pot of salted water to a boil.
2. Add potatoes; cook until tender but still firm, about 15 minutes.
3. Drain and transfer to a large bowl; cool, peel and dice.
4. Add olives, celery and onions to potatoes and gently mix.
5. Whisk together the vinegar, oil, salt, dill weed and pepper.
6. Pour over potatoes and mix gently to coat. Refrigerate.
7. Whisk together yogurt, mustard, honey and garlic salt.
8. Pour over potato mixture and stir gently but thoroughly. Chill and serve.