Ensalada Rusa Argentinean Potato Salad
Created by dienia b on April 15, 2023
- Servings: 8
- Prep Time: 1d
- Cook Time: 30m
- Recipe #40493
Ingredients
- 2 pounds russet potatoes, peeled cubed,(4)
- 3 eggs, hardboiled
- 1 can (15 ounces) mixed vegetables, drained,(veg all)
- Dressing:
- 1/2 cup mayonnaise, (more if needed)
- 5 tablespoons pimiento stuffed green olives, sliced
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon ground black pepper, to taste
- 1/2 teaspoon yellow mustard
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon salt, to taste
How to Make
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Step 1: Cook potatoes in heavily salted boiling water until firm but done, about 15 minutes and drain and place in serving bowl.
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Step 2: Peel and chop eggs and add to potatoes in bowl.
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Step 3: Stir in mixed vegetables until combined.
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Step 4: Make dressing:
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Step 5: Combine mayonnaise, olives, lemon juice, pepper, mustard, dill, and salt in a separate bowl
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Step 6: Stir until blended.
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Step 7: Pour dressing over potato mixture.
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Step 8: Season with salt and pepper; toss to coat.
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Step 9: Cover and refrigerate overnight.
Nutritional Facts
- 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