Argentinean Potato Salad

"Definitely not the tater salad your gramma used to make (unless of course she was from SA). The recipe calls for 1 can of mixed veggies. We usually substitute that with fresh or frozen peas & corn. Try it either way ya like."
 
Download
photo by ncmysteryshopper photo by ncmysteryshopper
photo by ncmysteryshopper
photo by Marlitt photo by Marlitt
photo by *Parsley* photo by *Parsley*
photo by Julie Bs Hive photo by Julie Bs Hive
Ready In:
50mins
Ingredients:
11
Serves:
6
Advertisement

ingredients

Advertisement

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.

Questions & Replies

  1. If you used frozen vegetables do you Blanche them or anything first
     
Advertisement

Reviews

  1. I liked more veggies in the salad. I didn't have canned so cooked carrots, peas and edamame beans and added. Much enjoyed. Thanks!
     
  2. This is a good salad but it is not totally Argentinean. It is also found in Central America, Mexico, and most of the European countries. Aways served in the Slavic Countries.
     
  3. This was good! I had some frozen mixed vegetables left over and decided to make this salad. I thought it would be "just ok" but I was wrong! I liked it a lot and will definitely make again. Thanks for the recipe! Definitely a keeper!
     
  4. 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
     
  5. This is really a yummy potato salad! We loved the combination of the ingredients! It was just delicious! Made for ZWT4 for the Tastebud Tickling Travellers.
     
Advertisement

Tweaks

  1. 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

Advertisement
Advertisement
Advertisement

Find More Recipes