Reviewed: Feb. 24, 2013

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. ¡Buen provecho!

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Reviewer:

Nikkinessgeographic

Reviewed: Jun. 23, 2012

very good. a nice change from plain old potato salad. didn't add dill, not a big fan. otherwise, no other tweaks made. thanks for the post Saul!

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Reviewer:

njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

Reviewed: Feb. 4, 2012

Thank you for the recipe! It's very authentic in using the canned veggies. The version we grew up with had more beets and less potatoes!

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Reviewer:

AbbyV17

Reviewed: Jul. 19, 2011

I was searching for south american potato recipes when I found this one. This really was a great version of potato salad! I served it with BBQ chicken breasts and a green salad. I was surprised how beautifully the lemon, dill and olive flavors blended. I'm usually not a big fan of dill and I almost skipped it. I'm glad I didn't! I loved the mixed vegatables in it; I also used cooked frozen mixed veggies as others suggested. My only other substitution was using yellow mustard instead of ground, but I do that with just about any recipe that calls for ground mustard. It is cheap, easy and always on hand. The recipe does lose one star because my kids did not like it (ages 7 and 2). They don't like any potato salad I've found yet, though. They suggested trying this recipe with honey mustard instead of regular. If they like it with that change I'll let ya'll know. ;) Thanks so much for such a great recipe! I'm eating the leftovers for lunch. YUM!

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Reviewer:

bestpolicygirl

Cooking Level: Intermediate

Reviewed: Jul. 7, 2011

Was ok, I thought it could use more of a kick to it.

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Reviewer:

andrea92fl

Cooking Level: Intermediate

Home Town: Dothan, Alabama, USA

Living In: Saint Petersburg, Florida, USA

Reviewed: Nov. 14, 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.

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Reviewer:

wissie

Reviewed: Aug. 30, 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).

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Reviewer:

Frito

Reviewed: Aug. 20, 2010

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 have more of a "zip".

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Reviewer:

Sharon

Reviewed: Aug. 4, 2010

I made this as written (except I didn't have any olives and used fresh dill) - delicious. Will be even better next time.

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Reviewer:

CaperWest

Cooking Level: Intermediate

Living In: Cape Breton, Nova Scotia, Canada

Reviewed: Apr. 8, 2010

This is a fantastic, different version of potato salad! I used 1 1/2 teaspoons of fresh dill instead of the dried but that is the only sub. The green olives give this recipe an added kick and work deliciously! Whodathunk to add a can of Veg-All to potato salad? Not me, but it works out great! I"ll definately be making this recipe again...thanks!

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