Ingredients for Argentinean Potato Salad
- 5 medium russet potatoes, peeled and cubed
- 6 large eggs
- 1 (15 ounce) can mixed vegetables, drained
- 1 cup mayonnaise
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried dill weed
- 1/2 cup pimiento-stuffed green olives, sliced
- Salt, to taste
- Pepper, to taste (for serving, if desired)
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How to Make Argentinean Potato Salad
- 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.
- 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.
- Transfer eggs to an ice bath to stop cooking. Once cool, peel and chop the eggs.
- If using canned mixed vegetables, drain well. If using frozen peas and corn, thaw completely.
- In a large bowl, combine cooled potatoes, chopped eggs, and vegetables.
- In a separate bowl, whisk together mayonnaise, black pepper, ground mustard, lemon juice, dill, and sliced green olives.
- Pour dressing over the potato mixture and gently toss to coat.
- Season with salt to taste.
- Cover and refrigerate for at least 1 hour, or preferably overnight, to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
9g
Fat
4g
Carbs
9g
