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Peruvian Potato Salad
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 T 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

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.

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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