Argentinean Potato Salad

Argentinean Potato Salad

19

"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

8 h 50 m servings 271 cals
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Nutrition

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 862 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

19
  1. 23 Ratings

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Most helpful positive review

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

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

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 :-)

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 fl...

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.

I loved this recipe!

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, t...

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, s...

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 d...

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

Did not go over well at my South American themed party. Despite the mustard, lemon juice, and olives, this salad made according to the recipe just lacked something - I would have expected it to...