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
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|Serving Size: 1 Serving (395g)|
|Recipe Makes: 6|
|Calories from Fat: 118 (21%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 528.8mg||163 %|
|Sodium 412.1mg||14 %|
|Potassium 2087.3mg||55 %|
|Total Carbohydrate 84.4g||25 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 71.9g|
|Protein 27.2g||39 %|
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Calories per serving: 555
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