Peruvian Potato Salad Recipe

Peruvian Salad

More recipes for potato salad
More Peruvian Salad Recipes

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.

Print this recipe

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


Le Creuset 7-1/4-Quart Round French Oven