Rosa Cooking

Argentine potato salad

I decided to do a little research on lesser known cuisines, so I came across this simple recipe for a delicious salad ...

Preparation steps

  • Peel a squash, grate it and cook in salted water, but make sure it is not too soft. Drain it well and cut it into cubes, then let it cool. If you use fresh or frozen vegetables instead of canned, boil them in salted water and let them cool.
  • Mix the potatoes, vegetables and diced eggs.
  • In a separate bowl, mix mayonnaise, mustard, vinegar, pepper, parsley and finely chopped olives, then pour over the potatoes and stir. Add salt to taste.


Refrigerate well before serving.


carrot peas potato salads

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