Potato salad with green olives and dill

  • 30 mins cooking
  • Serves 6
  • Print


Potato salad with green olives and dill
  • 2 kilogram washed kipfler (fingerling) potatoes
  • 250 gram green olives, pitted
  • 4 green onions, sliced thinly
  • 1/3 cup coarsely chopped fresh dill
  • 1/2 cup (120g) light sour cream
  • 1/2 cup (140g) greek-style yoghurt
  • 2 tablespoon lemon juice


Potato salad with green olives and dill
  • 1
    Cut potatoes into thirds lengthways. Boil, steam or microwave potato until tender, drain. Set aside to cool slightly.
  • 2
    Combine olives, onion and dill in a small bowl. Combine sour cream, yoghurt and lemon juice in another small bowl; season.
  • 3
    Add yoghurt mixture to the potatoes with half the olive mixture; toss gently to combine.
  • 4
    Serve salad warm or at room temperature, sprinkled with the remaining olive mixture.


We used Sicilian olives in this recipe. They are smooth and fine-skinned with a crisp, crunchy bite and a refreshingly piquant, buttery flavour.

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