Argentinean Potato Salad

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 (16)

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23

peep

Mar. 9, 2005

"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 :-)..." See more"

12

MOLLE888

Nov. 20, 2006

"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 w..." See morehich is outstanding. An unusual but great twist on traditional American potato salad."

12

RosieCooks

Jul. 4, 2006

"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...." See more"