Peruvian Potato Salad

Ingredients: Cup Onion; Minced Few Sprigs Parsley Lb Medium New Potatoes Each Containers Cottage Cheese Cup Olive Oil Teaspoon Red Pepper Lettuce Leaves Cup Parsley; Snipped Teaspoon Pepper Teaspoon Salt Teaspoon Seasoned Salt 8 Oz Each (use Creamed Kind) Tablespoon Heavy Cream Each Ripe Olives Few Drops Tabasco Each Eggs; Hard-cooked Makes:

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.

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