Peruvian Potato Salad

Ingredients: 0.25 Cup Onion; Minced 0.00 Few Sprigs Parsley 2.00 Lb Medium New Potatoes 2.00 Each Containers Cottage Cheese 0.33 Cup Olive Oil 0.25 Teaspoon Red Pepper 0.00 Lettuce Leaves 0.25 Cup Parsley; Snipped 0.13 Teaspoon Pepper 1.00 Teaspoon Salt 1.50 Teaspoon Seasoned Salt 0.00 8 Oz Each (use Creamed Kind) 2.00 Tablespoon Heavy Cream 8.00 Each Ripe Olives 0.00 Few Drops Tabasco 3.00 Each Eggs; Hard-cooked

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.