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Ensalada De Papa (cuban Potato Salad)

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CATEGORY CUISINE TAG YIELD
Eggs Cuban Potatoes, Salads 6 Servings

INGREDIENTS

6 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 Eggs, hard-boiled finely
Chopped
1 c Early sweet peas, canned
Drained
2 T 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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