Argentinian Salads Food

ARGENTINEAN POTATO SALAD

Steps:

• 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.
• 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.
• 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.

ARGENTINA SPECIAL SALAD

Steps:

• Wash the lettuce leaves individually and spin them in a salad spinner or drain for 30 minutes in a colander.
• Bunch them together and slice them in 1cm (1/2 inch) ribbons and place in a shallow salad bowl.
• Scatter the grated carrot on top followed by the cheese, walnuts and semi-dried tomatoes.
• Mix the dressing ingredients in a small jar and shake well.
• Pour over the salad and serve immediately.
• You can use your own dressing as this is just an approximation of the dressing used.
• You could also substitute other cheeses instead of the mozzarella.