Ingredients
- 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.
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Submitted 6/13/05.
Source: http://soar.berkeley.edu/recipes
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Peruvian Potato Salad