Ingredients
Method
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.
Note
Related
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