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Peruvian Potato Salad Recipe | |
Peruvian Salad | |
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Ingredients:
2 lb Medium new potatoes3 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. | |