Peruvian Potato Salad
Try something different when it comes to salads with this scrumptious potato salad that will have you reaching for a second and maybe third helping! 107
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Ingredients
| 2 | pounds |
new potatoes
|
|
| 3 | large |
eggs
hard-cooked |
|
| 16 | ounces |
cottage cheese
|
|
| ¼ | teaspoon |
red pepper flakes
|
* |
| 1 | x |
red hot pepper sauce
few drops |
* |
| ⅛ | teaspoon |
black pepper
|
* |
| 1 ½ | teaspoon |
seasoned salt
|
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
heavy whipping cream
|
|
| ⅓ | cup |
olive oil
|
|
| ¼ | cup |
onions
minced |
|
| ¼ | cup |
parsley leaves
snipped |
|
| 1 | x |
lettuce
leaves |
* |
| 8 | each |
olives
|
* |
| 1 | x |
parsley sprigs
|
* |
Directions
EARLY IN THE DAY: Wash then cook potatoes in boiling water about 30 minutes, or just until tender. Drain peel, then cut into ¼ inch thick slivers, cool, refrigerate.
ABOUT ½ 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.
Nutrition Facts
Serving Size 210g (7.4 oz)Amount per Serving
Calories 27748% of calories from fat
% Daily Value *
Total Fat 15g
23%
Saturated Fat 4g
21%
Trans Fat
0g
Cholesterol 93mg
31%
Sodium 997mg
42%
Total Carbohydrate
8g
8%
Dietary Fiber 2g
9%
Sugars g
Protein
23g
Vitamin A 8%
•
Vitamin C 29%
Calcium 6%
•
Iron 5%
* based on a 2,000 calorie diet
How is this calculated?
