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---------- Recipe via Meal-Master (tm) v8.02
Title: PERUVIAN POTATO SALAD
Categories: Salads, Peruvian
Yield: 8 servings
-JUDI M. PHELPS
2 lb Medium new potatoes
3 Eggs; hard-cooked
2 Containers cottage cheese
8 oz each (use creamed kind)
1/4 ts Red pepper
Few drops Tabasco
1/8 ts Pepper
1 1/2 ts Seasoned salt
1 ts Salt
2 tb Heavy cream
1/3 c Olive oil
1/4 c Onion; minced
1/4 c Parsley; snipped
Lettuce leaves
8 Ripe olives
Few sprigs parsley
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"-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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