Argentinean Potato Salad

Made as directed, and it turned out dry. Needed more dressing, but my potatoes were on the large side. I found the flavor weak, so I did add more dill, salt, pepper, another squeeze of lemon, and garnished with a sprig of fresh dill. I steamed some frozen peas and carrots rather than using canned, and they provided a nice splash of color. The lemon juice and dill weed are unique and key to this recipe, so don’t omit. This turned out pretty well, but not convinced I’ll make again.

I really liked this potato salad. Using russet potatoes really kept the potatoes from not breaking when mixed. The mayonnaise was not too heavy, which I prefer, and I liked the addition of the dill and mixed vegetables. They both added a little color to the potato salad. I doubled the recipe. My russet potatoes were gigantic, so I used 6. I only had frozen mixed vegetables so I cooked an approximate amount for 10 minutes, in some water, in the microwave. I used real mayo, as I find the reduced fat too sweet and watery in salads. I subbed dijon mustard for the dry. I just like it better. I believe I may have accidentally added an extra egg too, which is no problem in potato salads. I later noticed I was out of green olives, after preparing the rest of the ingredients, so they got left out. It made it closer to traditional potato salad anyway. For double the recipe I used 3/4 of a teaspoon of salt and pepper, which seemed to be a good amount for double the recipe. I got one large bowl of potato salad.

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!

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

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!

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.