Ingredients
2 lb medium new potatoes
3 eggs, hard-cooked
2 containers cottage cheese
1 8 oz each (use creamed kind)
1/4 tsp red pepper
1 few drops tabasco
1/8 tsp pepper
1 1/2 tsp seasoned salt
1 tsp salt
2 tbsp heavy cream
1/3 cup olive oil
1/4 cup onion, minced
1/4 cup parsley, snipped
1 lettuce leaves
8 ripe olives
1 few sprigs parsley
Directions
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.
Servings: 8 servings
Peruvian Potato Salad Recipe brought to you by Recipe Ideas
Categories: Potato; Salad; Vegetable
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We hope you enjoy this Peruvian Potato Salad recipe.
