Cuban Potato Salad (Ensalada De Papa)

Serves 8
Recipe By: Lou Parris

6 all purpose potatoes*
1/4 cup green onions** -- finely sliced
1/4 cup celery -- finely chopped
1/2 cup pimento-stuffed green olives -- finely chopped &
drained
1/4 cup pimiemtos -- finely chopped & drained
1 cup mayonnaise
1 cup sweet peas -- drained
salt and pepper -- to taste
2 tablespoons fresh parsley -- finely chopped


*I used about 10 red potatoes. Did not peel.
**use the white bulb and the tender part of the green stem

Boil the potatoes over medium heat in salted water until tender (about
20-25 minutes), drain, allow to cool. Peel the potatoes (I didn't because
they were red) ; cut into 1/2 " cubes. Mix with green onions, celery,
olives, and pimientos. Add mayonnaise; toss to mix; add eggs. peas, salt
and pepper and toss lightly. Cover and refrigerate until ready to serve.
Garnish with parsley just before serving.

Description: "This one is very Cuban. It's really a Cuban chicken salad
without the chicken and apples"
Cuisine: "Caribbean"


NOTES : Really, you can put this together any way you want to. I was
afraid of breaking up the potatoes, so I mixed all together and then
mixed in the potatoes.

Recipe Notes
One of my new cookbooks is Memories of a Cuban Kitchen by Mary Urrutia
Randelman. (1992). It's quite a fascinating book, particularly as the
family she is from was quite wealthy prior to leaving Cuba in 1958. Lots
of good stories and old photos. We had this salad for dinner last night.
It was delicious. Lou

http://www.terrypogue.com


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