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Argentinean Potato Salad
Argentinean Potato Salad
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
105 minutes
Argentinian salad, or "ensalada rusa," with green olives, mixed vegetables, zesty lemon, and mustard.
Ingredients:
  • 4 russet potatoes, peeled and cubed
  • 3 large eggs
  • 1 (10 ounce) can mixed vegetables, drained
  • 0.5 cup mayonnaise
  • 5 tablespoons chopped pimiento-stuffed olives
  • 0.5 tablespoon fresh lemon juice
  • 0.5 teaspoon ground black pepper, or more to taste
  • 0.5 teaspoon ground mustard
  • 0.5 teaspoon dried dill weed
  • salt to taste
Instructions:
  • 1. Boil a generously salted large pot of water. Cook potatoes until tender but still firm, approximately 15 minutes. Drain and transfer to a sizable serving bowl.
  • In a saucepan, gently boil eggs in cold water. Once boiled, cover and let them sit in hot water for 10 to 12 minutes. Cool, peel, and chop the eggs. Mix with potatoes in a serving bowl. Stir in mixed vegetables until well combined.
  • Prepare the dressing by mixing together mayonnaise, olives, lemon juice, pepper, mustard, dill, and salt until fully combined in a separate bowl.
  • Drizzle the dressing over the potato mixture, sprinkle with salt and pepper, and toss well to ensure everything is evenly coated. Cover and chill in the refrigerator for at least 1 hour, or preferably overnight.

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