Argentinean Potato Salad 17 Recipes

ARGENTINEAN POTATO SALAD

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.

ARGENTINEAN POTATO SALAD

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.

POTATOES WITH BASIL (ARGENTINA)

Steps:

• Melt the butter in a dutch oven and sauté the potatoes, adding salt and pepper, until they begin to brown.
• Add the garlic and cook for a few seconds, until fragrant. Then move the dutch oven into your oven, preheated to about 350 degrees.
• Roast the potatoes until they are crispy on the outside and soft in the center, then add the basil and toss.