This recipe has good elements and a few that I would change and did when I made it to make it perfect! It's delicious and great to make for a party. Not to mention the fact that it's Argentine :)
**I used yukon potatoes instead of russet because they have a softer, creamier texture that works well with potato salads.
**Additionally, I used less mayonnaise--but that's just a personal preference. It wasn't dry and I only used ~1/4 cup.
**Definitely would use only about 1/4 tsp. dill (or even less and keep adding to taste), because it is a powerful flavor and 1/2 tsp. doesn't seem like a lot but it overpowered all the other flavors, despite that this is fairly bland.
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This recipe has good elements and a few that I would change and did when I made it to make it...