Mar 13, 2006, 11:30 AM
Post #2 of 3
Rolly, thanks for the recipe - sounds great. However I will add the lettuce at individual serving time as I like to make enough for a couple of meals.
I make a similar ensalada using a can of tuna, frozen peas & carrots (cooked slightly and cooled) chopped onion, green pepper, celery, macaroni, mayo. I ate it at a Mexican fiesta and sort of adlibed on the recipe. We love it served cold with crackers.
Isn't it interesting how the Mexicans use potatoes in many dishes that we would never think of. I understand the thriftyness of the idea. I particularly love the tacos pastor and tacos dorado.