Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 6 md Potatoes
- 1/4 c Scallions
- The white bulb and tender
- Part of the
- Green stem only -- finely
- 1/4 c Chopped celery -- finely
- 1/2 c Pimiento stuffed olives --
- Finely chopped
- 1/4 c Pimientos -- drained,
- 3 lg Eggs, hard-boiled -- finely
- 1 c Early sweet peas, canned --
- 2 tb Fresh parsley -- finely
- Chopped
- Chopped
- Sliced
- Drained
- Chopped
- Chopped
- Drained
Preparation
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 Urrutias "Memories of a Cuban Kitchen" From: El Charro Cafe Favorite Recipes File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
