Ensalada Rusa Argentinean Potato Salad
"The mayonnaise has more lemon juice in it in Argentina. This salad needs overnight chilling to be melded. Some folks need more mayonnaise. Add more to taste season to your taste . Some folks use frozen mixed vegetables, just microwave them a bit. The russets they used were large, some folks use Yukon gold and more egg. You do you."
Ingredients
Nutritional
- Serving Size: 1 (279.3 g)
- Calories 329.1
- Total Fat - 13 g
- Saturated Fat - 3.5 g
- Cholesterol - 369.3 mg
- Sodium - 443.3 mg
- Total Carbohydrate - 25.6 g
- Dietary Fiber - 2.9 g
- Sugars - 2.3 g
- Protein - 26.4 g
- Calcium - 103.9 mg
- Iron - 3.9 mg
- Vitamin C - 10.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook potatoes in heavily salted boiling water until firm but done, about 15 minutes and drain and place in serving bowl.
Step 2
Peel and chop eggs and add to potatoes in bowl.
Step 3
Stir in mixed vegetables until combined.
Step 4
Make dressing:
Step 5
Combine mayonnaise, olives, lemon juice, pepper, mustard, dill, and salt in a separate bowl
Step 6
Stir until blended.
Step 7
Pour dressing over potato mixture.
Step 8
Season with salt and pepper; toss to coat.
Step 9
Cover and refrigerate overnight.
Tips
No special items needed.