Cooking Recipe Peruvian Potato Salad

Recipe Ingredients

-JUDI M. PHELPS

2 lb Medium new potatoes

3 Eggs; hard-cooked

2 Containers cottage cheese

8 oz each (use creamed kind)

1/4 ts Red pepper

Few drops Tabasco

1/8 ts Pepper

1 1/2 ts Seasoned salt

1 ts Salt

2 tb Heavy cream

1/3 c Olive oil

1/4 c Onion; minced

1/4 c 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 1/4"-thick
slivers; cool, refrigerate. ABOUT 1/2 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.

Categories matching this recipe

Peruvian ,Salads