Peruvian Potato Salad I

Ingredients

 * 2 lb Medium new potatoes
 * 3 x Eggs, hard-cooked
 * 2 ct cottage cheese
 * 8 oz each
 * 1/4 TSP red pepper
 * Tabasco
 * 1/8 TSP pepper
 * 1 1/2 TSP Seasoned salt
 * 1 TSP Salt
 * 2 tbl Heavy cream
 * 1/3 cup Olive oil
 * 1/4 cup Onion, minced
 * 1/4 cup Parsley, snipped
 * lettuce leaves
 * 8 x ripe olives
 * Few sprigs Parsley

Directions

 * Drain peel, then cut into slivers; cool, refrigerate.
 * Shell eggs; cut in half, then remove yolks, chop whites and set aside.
 * Mash egg yolks, then add cottage cheese, red pepper, Tabasco, pepper, seasoned salt, salt, and cream.
 * Beat until smooth.
 * Gradually add olive oil while continuing to beat, blend in Onion and Parsley.
 * 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.