Name: Argentinean Potato Salad
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Russet potatoes, peeled and cubed - 4; Eggs - 3 large; Mixed vegetables, drained - 1 (10 ounce) can; Mayonnaise - ½ cup; Chopped pimiento-stuffed olives - 5 tablespoons; Fresh lemon juice - ½ tablespoon; Ground black pepper, or more to taste - ½ teaspoon; Ground mustard - ½ teaspoon; Dried dill weed - ½ teaspoon; Salt to taste - ½ teaspoon

Ingredients for - Argentinean Potato Salad

1. Russet potatoes, peeled and cubed 4

2. Eggs 3 large

3. Mixed vegetables, drained 1 (10 ounce) can

4. Mayonnaise ½ cup

5. Chopped pimiento-stuffed olives 5 tablespoons

6. Fresh lemon juice ½ tablespoon

7. Ground black pepper, or more to taste ½ teaspoon

8. Ground mustard ½ teaspoon

9. Dried dill weed ½ teaspoon

10. Salt to taste ½ teaspoon

How to cook deliciously - Argentinean Potato Salad

1 . Stage

Bring a large pot of lightly salted water to a boil. Cook potatoes in boiling water until tender yet firm, about 15 minutes. Drain and place in a large serving bowl.

2 . Stage

Place eggs in a saucepan and cover with cold water. Bring to a boil, then immediately remove from heat. Cover the pan and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop eggs. Add to potatoes in the serving bowl. Stir in mixed vegetables until combined.

3 . Stage

Make dressing: Combine mayonnaise, olives, lemon juice, pepper, mustard, dill, and salt in a separate bowl; stir until blended.

4 . Stage

Pour dressing over potato mixture. Season with salt and pepper; toss to coat. Cover and refrigerate until chilled, at least 1 hour to overnight.