SALAD “andalusia”

SALAD "andalusia"

1-1/2 lbs. red potatoes
3 hard-boiled eggs, sliced
¼ cup black olives, seedless (you may use green olives as well)
1 cup Monterey jack cheese, shredded
1-tsp. fresh parsley finely cut
½ cup Italian dressing or olive oil, and vinegar to taste
salt and pepper

Peel potatoes, cut them in slices and cook until done.

To plate the salad: Place the potato slices and hard-boiled eggs (sliced) on a plate add the olives, cheese and parsley.

Pour the dressing over it.
Season to taste.
Note: you can add in whatever else you want.

Yield: Serves 12

Pour the dressing over it.

Season to taste.

Note: you can add in whatever else you want.
Yield: Serves 12