Recipe - Ensalada De Papa (Cuban Potato Salad)

6 md Potatoes
One fourth cup Scallions
The white bulb and tender
Part of the
Green stem only finely
Sliced
One fourth cup Chopped celery finely
Chopped
One half cup Pimiento stuffed olives
Drained
Finely chopped
One fourth cup Pimientos drained,
Chopped
3 lg Eggs, hardboiled finely
Chopped
1 cup Early sweet peas, canned
Drained
2 tablespoon 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 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