Ensalada de Papas Argentina
Experience the vibrant flavors of Argentina with this unique potato salad that’s far from the traditional version you might be used to. This Ensalada de Papas Argentina features tender cubed potatoes mixed with hard-boiled eggs and a medley of colorful vegetables. Our recipe allows for a choice between canned mixed veggies or a fresh combination of peas and corn, making it versatile for any occasion. Tossed in a tangy homemade dressing with the subtle warmth of mustard and the aromatic hint of dill, this dish is perfect for gatherings, picnics, or as a delicious side at the dinner table. Treat your taste buds to this delightful twist on potato salad!
N/A
Servings
180
Calories
11
Ingredients
Ingredients
russet potatoes
4 (peeled, boiled, and cubed)
hard-boiled eggs
3 (chopped)
mixed vegetables or frozen peas & corn
1 (10 ounce) can or equivalent (drained (if canned) or fresh/frozen)
mayonnaise
1/2 cup (none)
black pepper
1/2 teaspoon (none)
ground mustard
1/2 teaspoon (none)
fresh lemon juice
1/2 tablespoon (none)
dried dill weed
1/2 teaspoon (none)
chopped pimento stuffed olives
5 tablespoons (none)
salt
to taste (none)
pepper
to taste (none)
Instructions
1
In a large pot, bring lightly salted water to a boil.
2
Add the peeled potatoes and cook until tender yet still firm, about 15 minutes.
3
Drain the potatoes, allow them to cool, and then cut them into cubes.
4
For the eggs, place them in a saucepan and cover with cold water.
5
Bring the water to a boil, then immediately remove the pan from heat and cover it.
6
Let the eggs sit in the hot water for 10 to 12 minutes, then remove from the water and let them cool.
7
Once cool, peel and chop the eggs.
8
In a large mixing or serving bowl, combine the potatoes, chopped eggs, and either the canned mixed veggies or your choice of fresh peas and corn.
9
In a separate bowl, whisk together the mayonnaise, black pepper, ground mustard, lemon juice, dill weed, and chopped pimento-stuffed olives until well blended.
10
Pour the dressing over the potato mixture and gently toss to coat everything evenly.
11
Season with salt and additional pepper to taste.
12
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for enhanced flavors.
Nutrition Information
8g
Fat
22g
Carbs
5g
Protein
1.7g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Ensalada de Papas Argentina?
It is a vibrant Argentinian-style potato salad featuring tender cubed potatoes, hard-boiled eggs, and a medley of colorful vegetables in a tangy dressing.
What type of potatoes should I use?
The recipe recommends using 4 russet potatoes for the best texture.
How long do the potatoes need to boil?
Boil the peeled potatoes for about 15 minutes until they are tender yet still firm.
How should I prepare the hard-boiled eggs?
Bring water to a boil, remove from heat, cover, and let the eggs sit for 10 to 12 minutes before cooling and chopping.
Can I use fresh vegetables instead of canned?
Yes, you can use either a 10-ounce can of mixed vegetables or an equivalent amount of fresh or frozen peas and corn.
What is in the dressing for this salad?
The dressing is made of mayonnaise, black pepper, ground mustard, lemon juice, dill weed, and chopped pimento-stuffed olives.
Does this recipe contain mustard?
Yes, it uses 1/2 teaspoon of ground mustard to add a subtle warmth to the dressing.
Is there lemon juice in the recipe?
Yes, 1/2 tablespoon of fresh lemon juice is included to provide a tangy flavor.
What kind of olives are used?
The recipe calls for 5 tablespoons of chopped pimento-stuffed olives.
How should the potatoes be cut?
After boiling and cooling, the potatoes should be cut into cubes.
How long should the salad be refrigerated?
Refrigerate the salad for at least 1 hour, or overnight for enhanced flavors.
Can I make this potato salad in advance?
Yes, making it a day ahead and letting it sit overnight allows the flavors to meld beautifully.
Is this salad vegetarian?
Yes, it is a vegetable-based salad that includes eggs and mayonnaise.
How many calories are in a serving?
There are approximately 180 calories per serving.
What is the fat content?
The salad contains approximately 8g of fat per serving.
How much protein is in this dish?
Each serving contains approximately 5g of protein.
What is the carbohydrate count?
There are 22g of carbohydrates per serving.
Does this recipe provide dietary fiber?
Yes, there is approximately 1.7g of fiber per serving.
Can I use frozen peas and corn?
Yes, frozen peas and corn are a great substitute for the canned mixed vegetables.
What dried herb is used for seasoning?
Dried dill weed is used to give the salad its aromatic hint.
How do I prevent the potatoes from becoming mushy?
Ensure you only cook them until they are tender yet firm, and let them cool before tossing with the dressing.
Is this a good dish for a picnic?
Yes, it is specifically tagged as a perfect picnic food and side dish.
Can I substitute the mayonnaise?
While mayonnaise provides the traditional creamy texture, you could try using a similar creamy alternative if preferred.
How many eggs are required?
The recipe requires 3 hard-boiled eggs.
What is the first step of the recipe?
The first step is to bring lightly salted water to a boil in a large pot.
Should I add salt and pepper?
Yes, the recipe suggests seasoning with salt and additional pepper to taste at the end.
What makes this 'Argentinian'?
The inclusion of mixed vegetables, hard-boiled eggs, and pimento-stuffed olives gives it its traditional Argentinian profile.
Should potatoes be peeled before boiling?
Yes, the instructions state to add peeled potatoes to the boiling water.
How many ingredients are there total?
There are 11 ingredients in this recipe.
How should the dressing be applied?
Pour the whisked dressing over the potato mixture and gently toss to coat everything evenly.