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Abi's Cuban Potato Salad
This recipe came from my grandmother, who we call Abi. At 90 she's still alive and doing great but no longer cooking. The apples add a unique sweetness that most potato salads lack.
6 large baking potatoes, cooked just to tender and cut in chunks
6 hard-boiled eggs, 5 diced and 1 sliced
1 apple, 3/4 diced and 1/4 sliced
1 can sweet peas
2 celery stalks, sliced
4 tbsp. mayonnaise
salt and pepper to taste
In a large bowl, combine the potatoes, diced eggs, diced apples, peas, celery, mayonnaise and seasonings. Garnish the top with the apple and egg slices. Cover and refrigerate 2 hours before serving.
Serves 8 to 10.
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