Argentinean Potato Salad

Argentinean Potato Salad

17 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    8 h 50 m
Saul
Recipe by  Saul

“A famous, classic South American dish otherwise known as 'Ensalada Rusa.' Makes absolutely the best appetizer. Ready to serve as soon as it is chilled, and even better overnight.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. 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.
  2. 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.
  3. 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.

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Reviews (17)

Rate This Recipe
peep
23

peep

very very good! I substituted fresh peas and corn instead of canned and didn't change another thing. My argentine husband LOVED it. Thank you so much for sharing :-)

MOLLE888
12

MOLLE888

What a delicious potato salad! I used a frozen mixture of peas and corn for the mixed veggies, and I loved the colors they added to the salad. The green olives give the salad a bit of a salty flavor which is outstanding. An unusual but great twist on traditional American potato salad.

RosieCooks
12

RosieCooks

I grew up eating this salad and it is just the way my mom used to make it. I do use slightly cooked frozen veggies and works just as well.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 271 cal
  • 14%
  • Fat
  • 18.4 g
  • 28%
  • Carbs
  • 22.1 g
  • 7%
  • Protein
  • 5.6 g
  • 11%
  • Cholesterol
  • 112 mg
  • 37%
  • Sodium
  • 861 mg
  • 34%

Based on a 2,000 calorie diet

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Southern Potato Salad

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