Cullen's Cuban Potato Salad
6 med Potatoes
1/4 cup Scallions
The white bulb and tender
Part of the
Green stem only -- finely
Sliced
1/4 cup Chopped celery -- finely
Chopped
1/2 cup Pimiento stuffed olives --
Drained
Finely chopped
1/4 cup Pimientos -- drained,
Chopped
3 lrg Eggs, hard-boiled -- finely
Chopped
1 cup Early sweet peas, canned --
Drained
2 tbl Fresh parsley -- finely
Chopped
Method :
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.