Here is another variation on a timeless theme, the homemade potato salad–this one very Cuban. It’s really a Cuban chicken salad-without the chicken and the apples.
6 medium-size all-purpose potatoes, boiled over medium beat in salted water to cover
until tender, 20 to 25 minuted, drained, and allowed to cool ¼ cup finely sliced scallions,
the white bull and tender part of the green stem
¼ cup finely chopped celery
½ cup finely chopped drained pimiento-stuffed green diver
½ cup finely chopped drained pimientos
1 cup mayonnaise
3 large eggs, bard-boiled and finely chopped
1 cup drained canned early sweet 2 tablespoons finely chopped fresh peas (I prefer
Salt and freshly ground black pepper to taste
- Peel the potatoes, cut into ½-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 until ready to serve, and garnish with the parsley just before serving.
Serves 6 to 8.