Argentinean Potato Salad

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 russet potatoes, peeled, boiled, and cubed
• 3 hard-boiled eggs, chopped
• 1 (10 ounce) can mixed vegetables
• 1/2 cup mayonnaise
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground mustard
• 1/2 tablespoon fresh lemon juice
• 1/2 teaspoon dried dill weed
• 5 tablespoons chopped pimento stuffed olives
• salt, to taste
• pepper, to taste

Recipe

• 1 bring a large pot of lightly salted water to a boil.
• 2 cook peeled potatoes until tender but still firm, about 15 minutes.
• 3 drain, cool, and cube.
• 4 place eggs in a saucepan, and cover with cold water.
• 5 bring to a boil, and immediately remove from heat.
• 6 cover pan, and let eggs stand in hot water for 10 to 12 minutes.
• 7 remove from hot water and allow to cool.
• 8 peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.
• 9 in a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives.
• 10 stir to blend.
• 11 pour dressing over the potato mixture, season with salt and pepper, and toss to coat.
• 12 cover, and refrigerate for 1 hour, or overnight.