Peruvian potato salad

Yield: 8 Servings

Measure Ingredient
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.

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