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Argentinean Ensalada Rusa (Potato Salad)

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
105 min
SERVINGS
6 servings
Lunch Argentine South American
Argentinean Ensalada Rusa (Potato Salad)
Ingredients
  • 4 russet potatoes, peeled and cubed
  • 3 large eggs
  • 1 (10 ounce) can mixed vegetables, drained
  • 1/2 cup mayonnaise
  • 5 tablespoons chopped pimiento-stuffed olives
  • 1/2 tablespoon fresh lemon juice
  • 1/2 teaspoon ground black pepper, or more to taste
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon dried dill weed
  • salt to taste
Instructions
1
Start by filling a large container with water and adding a moderate amount of salt. Place the pot on high heat and bring the water to a rolling boil.
2
Cook diced potatoes in the boiling water until they are tender but still have some firmness to them, approximately 15 minutes.
3
Transfer the potatoes to a large serving dish and set aside.
4
Next, place hard-boiled eggs in a saucepan and cover them with cold water.
5
Bring the water to a boil, then immediately take the pan off the heat source and cover it with a lid.
6
Let the eggs sit in the hot water for 10 to 12 minutes, allowing them to cook partially.
7
Remove the eggs from the hot water and let them cool down completely before peeling and chopping them.
8
Add the chopped eggs to the potatoes in the serving dish.
9
Now, combine mixed vegetables with the potato and egg mixture until everything is well combined.
10
Make a dressing by mixing together mayonnaise, pitted olives, lemon juice, black pepper, mustard, dill weed, and salt in a separate bowl.
11
Stir the ingredients together until they are fully incorporated.
12
Pour the dressing over the potato and egg mixture, then season with salt and black pepper to taste.
13
Mix everything together until it is well coated, and then cover the dish with a lid to refrigerate.
14
Allow the salad to chill in the refrigerator for at least 1 hour or overnight before serving.