Argentinean Potato Salad 17 Recipes

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ARGENTINEAN POTATO SALAD



Argentinean Potato Salad image

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.

Provided by Sassy in da South

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 170.1, Fat 2.7, SaturatedFat 0.8, Cholesterol 93, Sodium 114.7, Carbohydrate 29.7, Fiber 4.6, Sugar 2.4, Protein 7.3

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