"Peruvian Potato Salad"
| Ingredients | | | 2 | pound | new potatoes | | | 3 | each | eggs, hard-cooked | | | 16 | oz | cottage cheese | | | 1/4 | teaspoon | red pepper | | | 1 | | tabasco, few drops | | | 1/8 | teaspoon | pepper | | | 1 1/2 | teaspoon | seasoned salt | | | 1 | teaspoon | salt | | | 2 | tablespoon | heavy cream | | | 1/3 | cup | olive oil | | | 1/4 | cup | onion, minced | | | 1/4 | cup | parsley, snipped | | | 1 | | lettuce leaves | | | 8 | each | ripe olives | | | 1 | | parsley sprigs | | | | | |
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 inch 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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