Yield: 8 Servings
Measure | Ingredient |
---|---|
\N \N | -JUDI M. PHELPS |
2 pounds | Medium new potatoes |
3 \N | Eggs; hard-cooked |
2 \N | Containers cottage cheese |
\N \N | 8 oz each (use creamed kind) |
¼ teaspoon | Red pepper |
\N \N | Few drops Tabasco |
⅛ teaspoon | Pepper |
1½ teaspoon | Seasoned salt |
1 teaspoon | Salt |
2 tablespoons | Heavy cream |
⅓ cup | Olive oil |
¼ cup | Onion; minced |
¼ cup | Parsley; snipped |
\N \N | Lettuce leaves |
8 \N | Ripe olives |
\N \N | Few sprigs parsley |
EARLY IN THE DAY: Wash then cook potatoes in boiling water about 30 minutes, or just until tender. Drain peel, then cut into ¼"-thick slivers; cool, refrigerate. ABOUT ½ HOUR BEFORE SERVING: Shell eggs; cut in half, then remove yolks, chop whites and set aside. In small bowl, mash egg yolks, then add cottage cheese, red pepper, Tabasco, pepper, seasoned salt, salt, and cream; beat, with electric mixer at medium speed, until smooth. Gradually add olive oil while continuing to beat; blend in onion and parsley. Around sides of large chop plate or platter, arrange lettuce leaves; heap potato slices in center; spread with cheese salad dressing, covering potatoes completely. Garnish with chopped egg whites, olives, and parsley sprigs.