Ensalada de papa (cuban potato salad)

Yield: 6 Servings

Measure Ingredient
6 mediums Potatoes
¼ cup Scallions
The white bulb and tender
Part of the
Green stem only -- finely
Sliced
¼ cup Chopped celery -- finely
Chopped
½ cup Pimiento stuffed olives --
Drained
Finely chopped
¼ cup Pimientos -- drained,
Chopped
3 larges Eggs, hard-boiled -- finely
Chopped
1 cup Early sweet peas, canned --
Drained
2 tablespoons Fresh parsley -- finely
Chopped

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 ½ 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

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