Peruvian Potato Salad I

Peruvian Potato Salad

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.