Argentina are playing today so I googled Argentinian recipes for the World Cup Foodie challenge and found this one for Argentinian potato salad. Click through for the original recipe and see below for my tweaked version.
Argentinian Potato Salad
5 potatoes, unpeeled
3 eggs, hardboiled and peeled
1 can mixed vegetables
1/2 cup mayonnaise
a squirt of lemon juice
salt, black pepper
5 tbsp olives (green or black)
a generous sprinkle of dill or thyme
Put the eggs in a pan of cold water and bring to the boil. Hardboil them for ten minutes or so then plunge them into cold water. Chop the potatoes into chunks and put on to boil for 10-15 minutes until just cooked - soft all the way through but not too mushy. While you're waiting, drain the can of veg and put it in a bowl with the mayonnaise. (I used black pepper mayonnaise and left out the black pepper.)
I opted for chili and garlic black olives to spice it up a bit but any olives would do. Put them in the bowl.
Drain the potatoes and add to the bowl. Season with a pinch of salt and a squirt of lemon juice. Gently toss so that the mayonnaise covers everything. Sprinkle liberally with dill or thyme. Slice the eggs and lay them over the top of the salad. Sprinkle with extra thyme if desired.
This can be eaten lukewarm, at room temperature or chilled with hot or cold meat. Ours went with the leftover schnitzel from yesterday.
I'm joining in with the World Cup recipe challenge over on the Cooking Around The World blog
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