Argentinean Potato Salad

Name: Argentinean Potato Salad
Prep time: 8 h 50 min
Cook time: 8 h 50 min
Total time: 8 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 1 teaspoons dried dill weed; 3 hard cooked eggs, chopped; 1 teaspoons ground mustard; 1 Tbsps fresh lemon juice; 118 milliliters mayonnaise; 283 grams mixed vegetables; 5 Tbsps chopped pimiento-stuffed olives; 4 russet potatoes - peeled, boiled, and cubed; 6 servings salt and black pepper to taste

Argentinean Potato Salad might be just the side dish you are searching for. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 8g of protein, 17g of fat, and a total of 311 calories. This recipe serves 6. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have lemon juice, pimiento-stuffed olives, eggs, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and whole 30 diet. From preparation to the plate, this recipe takes roughly 8 hours and 50 minutes.

Instructions

Bring a large pot of lightly salted water to a boil. Cook peeled potatoes until tender but still firm, about 15 minutes.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

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.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Frying Pan

Remove from hot water and allow to cool. Peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.

Ingredients you will need

Vegetable