Peruvian Potato Salad I

Ingredients

 * 2 lb medium new potatoes
 * 3 eggs, hard-cooked
 * 2 cartons cottage cheese (8 oz each)
 * ¼ tsp red pepper
 * Tabasco
 * ⅛ tsp pepper
 * 1½ tsp seasoned salt
 * 1 tsp salt
 * 2 tbsp heavy cream
 * ⅓ cup olive oil
 * ¼ cup onion, minced
 * ¼ cup parsley, snipped
 * lettuce leaves
 * 8 ripe olives
 * few sprigs parsley

Directions

 * 1) Drain peel, then cut into slivers; cool, refrigerate.
 * 2) Shell eggs; cut in half, then remove yolks, chop whites and set aside.
 * 3) Mash egg yolks, then add cottage cheese, red pepper, tabasco, pepper, seasoned salt, salt, and cream.
 * 4) Beat until smooth.
 * 5) Gradually add olive oil while continuing to beat, blend in onion and parsley.
 * 6) Arrange lettuce leaves; heap potato slices in center; spread with cheese salad dressing, covering potatoes completely.
 * 7) Garnish with chopped egg whites,, and parsley sprigs.