ARGENTINEAN POTATO SALAD
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.
Provided by Sassy in da South
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 170.1, Fat 2.7, SaturatedFat 0.8, Cholesterol 93, Sodium 114.7, Carbohydrate 29.7, Fiber 4.6, Sugar 2.4, Protein 7.3
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