Not your usual Potato Salad

Baby Kato


This salad is best served the next day, when all the flavors have had a chance to co-mingle and blend perfectly together. Served this lovely dish chilled.

It's so good, that you won't be sorry that you tried this lovely dish.


★★★★★ 1 vote

4 - 6 (Please note - chilling time is not noted in cooking or prep time)
30 Min
30 Min
Stove Top


  • 4 large
    4 russet potatoes - boiled, peeled, cubed
  • 3
    hard boiled eggs, chopped
  • 6
    carrots, cooked, peeled and diced
  • 1
    cup gently cooked peas
  • 3 stalk(s)
    celery, diced
  • 1
    green apple, peeled and diced
  • 1/2 c
    sweet white onion, diced
  • 1/2
    lemon, juiced
  • 1/2 c
  • 1/2 tsp
    ground mustard
  • 1 1/2 tsp
    fresh herb, parsley, dill or cilantro
  • 1 large
    dill pickle, diced
  • 3/4 - 1 tsp
    sea salt
  • 1/2 tsp
    freshly ground black pepper

How to Make Not your usual Potato Salad


  1. In a large bowl, add your prepared and cooked vegetables and the boiled, chopped egg. (potato, carrots and peas)

    Gently mix together.
  2. Wash, peel and dice the celery, green apple and sweet white onion and gently add to your potato mixture.
  3. Now into a small bowl, add the following: lemon, juice, mayonnaise, ground mustard and fresh herb of your choice. (parsley, dill or cilantro)

    Mix well, taste and adjust these ingredients (if necessary) to your liking.
  4. Dice the dill pickle and toss into the potato mixture.

    Now pour the dressing over your potato salad and mix, season with salt and pepper and place in fridge overnight to chill.

    I hope you will enjoy this tasty version of a very popular dish.

Printable Recipe Card

About Not your usual Potato Salad

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: Latin American
Hashtag: #Argentina

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