Argentinean Potato Salad
This Argentine salad, also called "ensalada rusa," has mixed vegetables and chopped green olives with a little kick from lemon juice and ground mustard.
Time
Calories
Servings
Difficulty
Description
This Argentine salad, also called "ensalada rusa," has mixed vegetables and chopped green olives with a little kick from lemon juice and ground mustard.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 10
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
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1
Bring a large pot of lightly salted water to a boil. Boil the potatoes until tender but still firm, about 15 minutes. Drain and place in a large serving bowl.
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2
Put the eggs in a saucepan and cover them with cold water. Bring to a boil, then immediately remove from heat. Cover the pan and let the eggs sit in the hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel the eggs and chop them up. Add to potatoes in the serving bowl. Add the mixed vegetables and stir until combined.
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3
Make dressing: Combine mayonnaise, olives, lemon juice, pepper, mustard, dill, and salt in a separate bowl; stir until blended.
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4
Pour the dressing over the potato mixture. Season with salt and pepper; toss to coat. Cover and chill in the fridge, at least 1 hour to overnight.
Nutrition Facts
Servings 6
Amount Per Serving
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Calories 271 kcal
% Daily Value *
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Total Fat 18g
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Saturated Fat 3g
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Cholesterol 100mg
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Sodium 862mg
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Total Carbohydrate 22g
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Dietary Fiber 3g
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Protein 6g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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