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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	4		peeled boiled cubed	-	-	-	-
hard egg	3		chopped cooked	-	-	-	-
vegetable	1	can	mixed	163.5082	37.0885	6.5802	0.3988
mayonnaise	1/2	cup		418.76	0.0	0.4292	46.4
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
mustard	1/2	teaspoon	ground	0.1575	0.0272	0.0167	0.0024
lemon juice	1/2	tablespoon		1.6775	0.5261	0.0267	0.0183
dill weed	1/2	teaspoon		0.0399	0.0065	0.0032	0.001
pimiento olive	5	tablespoons	chopped stuffed	-	-	-	-
salt black pepper	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.