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LOCATION: Recipes >> Salad Recipes >> Peruvian Potato Salad

Print this Recipe    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 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

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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