Argentinean Potato SaladFrom midgelet 7 years ago
- 4 russet potatoes - peeled, boiled, and cubed shopping list
- 3 hard cooked eggs, chopped shopping list
- 1 (10 ounce) can mixed vegetables shopping list
- 1/2 cup mayonnaise shopping list
- 1/2 teaspoon black pepper shopping list
- 1/2 teaspoon ground mustard shopping list
- 1/2 tablespoon fresh lemon juice shopping list
- 1/2 teaspoon dried dill weed shopping list
- 5 tablespoons chopped pimiento-stuffed olives shopping list
- salt and black pepper to taste shopping list
How to make it
- 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 alarge 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.
The Cookmidgelet Eastern, USA
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