Argentinean Potato Salad Recipes
ARGENTINEAN POTATO SALAD
A famous, classic South American dish otherwise known as 'Ensalada Rusa.' Makes absolutely the best appetizer. Ready to serve as soon as it is chilled, and even better overnight.
Provided by Saul
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 8h50m
Yield 6
Number Of Ingredients 10
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 271.2 calories, Carbohydrate 22.1 g, Cholesterol 99.5 mg, Fat 18.4 g, Fiber 3.3 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 862.2 mg, Sugar 1.2 g
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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