Dirty Martini Potato Salad Recipe

Dirty Martini Potato Salad

• 2 lbs Klondike Gourmet® Mini Yellow Potatoes, quartered
• 3/4 cup plain Greek yogurt
• 1/4 cup olive brine (from Castelvetrano olives)
• 2 tablespoons fresh lemon juice
• 1 whole Green Giant™ Fresh Vidalia® Sweet Onion, diced small
• 1/4 cup Crumbled Blue Cheese
• 1 small garlic clove, grated or finely minced
• 1/2 cup Castelvetrano olives, pitted and chopped
• 1/4 cup (or more to taste) chopped fresh dill
• Salt and black pepper, to taste

Instructions:

1. Place quartered mini potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and simmer for 12–15 minutes or until fork-tender. Drain and let cool slightly in an even layer on a baking sheet.
2. In a medium bowl, whisk together Greek yogurt, olive brine, olive oil, lemon juice, Vidalia onion, garlic, and fresh herbs. Season with salt and black pepper to taste (start light as olive brine is naturally salty). Fold in the chopped olives.
3. In a large bowl, toss warm or room-temperature potatoes with the dressing until well coated.
4. Squeeze extra lemon over the top just before serving. Garnish with additional herbs, cracked pepper, and more chopped olives, if desired. Serve room temp or chilled – both ways are delicious!

https://www.farmstarliving.com/dirty-martini-potato-salad