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Argentine Potato Salad

Argentine Potato Salad

Monday, 22 September 2014 13:44:46 Europe/London


Serves: 6

  • 4 Potatoes, peeled, boiled and cubed
  • 3 hard-boiled eggs, chopped
  • 1 (10 ounce) can mixed vegtables
  • 1/2 cup mayonnaise
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground mustard
  • 1/2 tablespoon fresh lemon juice
  • 1/2 teaspoon dried dill weed
  • 5 tablespoons chopped pimento stuffed olives
  • salt & pepper to taste


  1. Bring to boil a large pot of lightly salted water
  2. Cook peeled potatoes 15 minutes, until tender
  3. Drain, cool and cube
  4. Place eggs in a saucepan , and cover with cold water
  5. Bring to the boil, and immediatley remove from heat
  6. Cover pan and let eggs stand in hot water for 10 to 12 minutes
  7. Remove from hot water allow to cool
  8. Peel and chop eggs
  9. Mix eggs, potatoes and vegetables in large serving bowl.
  10. In seperate bowl mix mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed and green olives
  11. Stir to blend
  12. Pour dressing over the potato mixture, season with salt and pepper and toss to coat.
  13. Cover and refrigerate for 1 hour, or overnight.

For best results, combine with our Argentine red sauce and marinade recipe and our speicall offer Argentine Bundle for best results and a great Argemtome feast the whole family will enjoy.

Posted in Foodie News By

george hixson

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