Description
Peruvian Potato Salad II
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, , and Parsley sprigs.