Ripe Olive Potato Salad

Ripe Olive Potato Salad

Ingredients:
potatoes, raw, skin
olives, ripe, canned (small-extra large)
celery, raw
onions, spring or scallions (includes tops and bulb), raw
vinegar, red wine
oil, olive, salad or cooking
salt, table
dill weed, fresh
spices, pepper, black
yogurt, greek, plain, nonfat
mustard, prepared, yellow
honey
spices, garlic powder

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