Argentinean Potato Salad

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Definitely not the tater salad your gramma used to make (unless of course she was from sa). the recipe calls for 1 can of mixed veggies. we usually substitute that with fresh or frozen peas & corn. try it either way ya like.

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Steps

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Bring a large pot of lightly salted water to a boil.

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Cook peeled potatoes until tender but still firm , about 15 minutes.

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Drain , cool , and cube.

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Place eggs in a saucepan , and cover with cold water.

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Bring to a boil , and immediately remove from heat.

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Cover pan , and let eggs stand in hot water for 10 to 12 minutes.

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Remove from hot water and allow to cool.

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Peel and chop the eggs , and toss together with the potatoes and vegetables in a large mixing or serving bowl.

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In a separate bowl , combine the mayonnaise , 1 / 2 teaspoon black pepper , ground mustard , lemon juice , dill weed , and green olives.

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Stir to blend.

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Pour dressing over the potato mixture , season with salt and pepper , and toss to coat.

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Cover , and refrigerate for 1 hour , or overnight.

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Ingredients

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russet potatoes, eggs, mixed vegetables, mayonnaise, black pepper, ground mustard, fresh lemon juice, dried dill weed, pimento stuffed olives, salt, pepper