Argentinean Potato Salad
photo by ncmysteryshopper
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 4 russet potatoes, peeled, boiled, and cubed
- 3 hard-boiled eggs, chopped
- 1 (10 ounce) can mixed vegetables
- 1⁄2 cup mayonnaise
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon ground mustard
- 1⁄2 tablespoon fresh lemon juice
- 1⁄2 teaspoon dried dill weed
- 5 tablespoons chopped pimento stuffed olives
- salt, to taste
- pepper, to taste
directions
- Bring a large pot of lightly salted water to a boil.
- Cook peeled potatoes until tender but still firm, about 15 minutes.
- Drain, cool, and cube.
- Place eggs in a saucepan, and cover with cold water.
- Bring to a boil, and immediately remove from heat.
- Cover pan, and let eggs stand in hot water for 10 to 12 minutes.
- Remove from hot water and allow to cool.
- Peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.
- In a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives.
- Stir to blend.
- Pour dressing over the potato mixture, season with salt and pepper, and toss to coat.
- Cover, and refrigerate for 1 hour, or overnight.
Reviews
-
Different but in a good kind of way...........I found the change of pace to be enjoyable, but we are onion lovers too and would like to see that added next time. It is always nice to mix things up a bit and we really liked the olives and dill combination. Used frozen vegetables as suggested and like to additional texture those added. All around a good choice for a change of pace. Thanks! ZWT 4 cookin' cats team
see 6 more reviews
Tweaks
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Very good...... especially after chilling for a few hours. I had to add onions to this. I used the option of the frozen peas and frozen corn instead of the canned vegetables. They added a bright color and crunch that you wouldn't get with canned veggies. Loved the olives! Thanx for a nice new potato salad!
RECIPE SUBMITTED BY
Sassy in da South
Lexington