Peruvian potato salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 2 | pounds | Medium new potatoes |
| 3 | Eggs; hard-cooked | |
| 2 | Containers cottage cheese | |
| 8 oz each (use creamed kind) | ||
| ¼ | teaspoon | Red pepper |
| 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 |
| Lettuce leaves | ||
| 8 | Ripe olives | |
| Few sprigs parsley | ||
Directions
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.