Argentinean Potato Salad Recipe

Ingredients for Argentinean Potato Salad

• Russet Potatoes
• 6 large eggs
• Mixed Vegetables
• 1 cup mayonnaise
• 1/2 teaspoon black pepper
• 1 tablespoon ground mustard
• Fresh Lemon Juice
• Dried Dill Weed
• Pimento Stuffed Olives
• Salt to taste
• Pepper

How to Make Argentinean Potato Salad

1. In a large pot, bring salted water to a boil. Add cubed potatoes and cook until tender but firm, about 15 minutes. Drain, rinse with cold water, and set aside to cool.
2. While potatoes cook, place eggs in a saucepan and cover with cold water. Bring to a boil, then immediately remove from heat. Cover and let stand for 10-12 minutes.
3. Transfer eggs to an ice bath to stop cooking. Once cool, peel and chop the eggs.
4. If using canned mixed vegetables, drain well. If using frozen peas and corn, thaw completely.
5. In a large bowl, combine cooled potatoes, chopped eggs, and vegetables.
6. In a separate bowl, whisk together mayonnaise, black pepper, ground mustard, lemon juice, dill, and sliced green olives.
7. Pour dressing over the potato mixture and gently toss to coat.
8. Season with salt to taste.
9. Cover and refrigerate for at least 1 hour, or preferably overnight, to allow flavors to meld.