Title: Peruvian Potato Salad
Categories: Salad Peruvian
Yield: 8 Servings

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.

Source: Good Housekeeping International Cookbook.

Shared on alt.creative-cook and alt.creative-cooking by Judi Phelps.

Internet: jphelps@shell.portal.com, juphelps@delphi.com or jphelps@best.com

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