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Argentinean Potato Salad

Ingredients:

  • 4russet potatoes, peeled, boiled, and cubed
  • 3hard-boiled eggs, chopped
  • 1(10 ounce) can mixed vegetables
  • 1⁄2cup mayonnaise
  • 1⁄2teaspoon black pepper
  • 1⁄2teaspoon ground mustard
  • 1⁄2tablespoon fresh lemon juice
  • 1⁄2teaspoon dried dill weed
  • 5tablespoons chopped pimento stuffed olives
  • salt, to taste
  • pepper, to taste

Directions:

  • 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.
  • 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.
  • 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.

Reviews:

  • *Parsley*

    Very good…… especially after chilling for a few hours. I had to add onions to this. I used the option of the frozen peas and frozen corn instead of the canned vegetables. They added a bright color and crunch that you wouldn’t get with canned veggies. Loved the olives! Thanx for a nice new potato salad!

  • BittyD

    This was good! I had some frozen mixed vegetables left over and decided to make this salad. I thought it would be “just ok” but I was wrong! I liked it a lot and will definitely make again. Thanks for the recipe! Definitely a keeper!

  • LoriInIndiana

    Different but in a good kind of way………..I found the change of pace to be enjoyable, but we are onion lovers too and would like to see that added next time. It is always nice to mix things up a bit and we really liked the olives and dill combination. Used frozen vegetables as suggested and like to additional texture those added. All around a good choice for a change of pace. Thanks! ZWT 4 cookin’ cats team

  • Sharon123

    I liked more veggies in the salad. I didn't have canned so cooked carrots, peas and edamame beans and added. Much enjoyed. Thanks!

  • Ma Field

    others mentioned better with onion and I agree. Not my favorite salad, but I’m super picky. Other people at the barbecue liked it more than I did so more stars. Used frozen corn and peas. Made for Daffy Daffodils ZWT4

  • Gloria in Tampa

    This is a good salad but it is not totally Argentinean. It is also found in Central America, Mexico, and most of the European countries. Aways served in the Slavic Countries.

  • GaylaV

    This is very, very good and so pretty. My husband was not impressed when he saw that I had changed from my usual potato salad. He said “when you have the best why do you fool around” but he ended up enjoying this salad. I nearly changed the olives to capers as he doesn’t like them but decided to chop them small and leave them in and they really are nice in the salad (spoken by a true olive lover). I will be using this recipe again. It was made for ZWT4. Thanks for sharing your recipe.

  • NcMysteryShopper

    This potato salad is deee-licious!!! We just loved the combination of the salt from the olives, the acid from the lemons and the herby mayo. The veggies that are added really compliment the salad visually and taste. We loved it! Thank you so much Sassy Girl!!! Made for South and Central American Forum’s Zaar World Tour 4 Challenge. Triple Yum! Whine and Cheese.

  • Julie B’s Hive

    I did add an onion and used canned vegetables which we didn’t care for. Next time either fresh or frozen as you suggested. Made for ZWT4.

  • Lainey6605

    This is really a yummy potato salad! We loved the combination of the ingredients! It was just delicious! Made for ZWT4 for the Tastebud Tickling Travellers.

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