| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Cuban |
Potatoes, Salads |
6 |
Servings |
INGREDIENTS
| 6 |
md |
Potatoes |
| 1/4 |
c |
Scallions |
|
|
The white bulb and tender |
|
|
Part of the |
|
|
Green stem only — finely |
|
|
Sliced |
| 1/4 |
c |
Chopped celery — finely |
|
|
Chopped |
| 1/2 |
c |
Pimiento stuffed olives — |
|
|
Drained |
|
|
Finely chopped |
| 1/4 |
c |
Pimientos — drained, |
|
|
Chopped |
| 3 |
lg |
Eggs, hard-boiled — finely |
|
|
Chopped |
| 1 |
c |
Early sweet peas, canned — |
|
|
Drained |
| 2 |
tb |
Fresh parsley — finely |
|
|
Chopped |
INSTRUCTIONS
Boil potatoes ove medium heat in salted water to cover until tender, 20 to
25 minutes, drained, and allow to cool. Peel the potatoes, cut into 1/2
inch cubes, and place in a bowl with the scallions, celery, olives, and
pimientos. Add the mayonnaise, toss to mix, add the eggs, peas, salt, and
pepper, and toss lightly. Cover and refrigerate unntil ready to serve, and
garnish with the parsley just before serving.
Recipe By : Mary Urrutia's "Memories of a Cuban Kitchen"
From: El Charro Cafe Favorite Recipes
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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