Famous classic South American dish locally known as “ensalda rusa”. Its a testy appetizer. Ready to serve as soon as it is chilled. Take a large pot of lightly salted water to boil. Peel the potatoes until soft but still firm.
Then drain the water, give some time allow to cool and cut them in cube style. then we need an egg and placed in a saucepan and cover with cold water, and immediately remove from heat. Then cover the pan and let eggs placed in hot water for 10 to 12 minutes. Then remove from hot water and allow to cool. Peel and chop the eggs, and toss together with the potatoes and vegetable in a large mixing bowl. After that take a separate bowl, mix the mayonnaise, ½ teaspoon black pepper, mustard seed, lemon juice, dill weed, and green olives. Pour that on the potato mixture, season with salt and pepper, and toss them. cover and refrigerate for 1 hour or overnight.
Check out the making of the dish