Argentinean Potato Salad Recipe -
Argentinean Potato Salad Recipe
  • READY IN ABOUT 9 hrs

Argentinean Potato Salad

Recipe by  

"A famous, classic South American dish otherwise known as 'Ensalada Rusa.' Makes absolutely the best appetizer. Ready to serve as soon as it is chilled, and even better overnight."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    8 hrs 50 mins


  1. Bring a large pot of lightly salted water to a boil. Cook peeled potatoes until tender but still firm, about 15 minutes. Drain, cool, and cube.
  2. 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. 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.
  3. In a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives. Stir to blend. Pour dressing over the potato mixture, season with salt and pepper, and toss to coat. Cover, and refrigerate for 1 hour, or overnight.
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Reviews More Reviews

Most Helpful Positive Review
Mar 09, 2005

very very good! I substituted fresh peas and corn instead of canned and didn't change another thing. My argentine husband LOVED it. Thank you so much for sharing :-)

Most Helpful Critical Review
Jun 22, 2007

Good, economical salad to bring to a party. A bit dry, however.


23 Ratings

Nov 20, 2006

What a delicious potato salad! I used a frozen mixture of peas and corn for the mixed veggies, and I loved the colors they added to the salad. The green olives give the salad a bit of a salty flavor which is outstanding. An unusual but great twist on traditional American potato salad.

Jul 04, 2006

I grew up eating this salad and it is just the way my mom used to make it. I do use slightly cooked frozen veggies and works just as well.

May 18, 2007

I loved this recipe!

Aug 31, 2010

This is about as close to the traditional "Ensalada Rusa" as I've tasted. It's a great companion to the Argentine Asado (BBQ). I personally like more mayo, so I increased it to 1 cup. Also, the mayo in Argentina is lemony to begin with, so the lemon juice here is very important. You can also buy similar Mayo in Latin markets (Mayonesa elaborada con limon).

Nov 17, 2010

My husband really liked this..I felt it needed more seasoning/spices.I thought it was bland..BUT I DID really like the ingredients, otherwise...will be making this again...but will add onion, salt, pepper and maybe a touch of cayenne.

Jan 01, 2008

UUMM great recipe almos like my mom's but less original.. i found that using real veggies tastes a lot better.. also i dont like adding mustard but there are many ways to tweak it so it really doesnt matter its better up to your taste..


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  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 22.1 g
  • 7%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 18.4 g
  • 28%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 862 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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