Peruvian Potato Salad

Name: Peruvian Potato Salad
Total time: P1H
Yield: 8
Cuisine: Peruvian
Ingredients: new potatoes; eggs; cottage cheese; red pepper flakes; red hot pepper sauce; black pepper; seasoned salt; salt; heavy whipping cream; olive oil; onions; parsley leaves; lettuce; olives; parsley sprigs

Submitted by danielle

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!

YIELD

8 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

POUNDS NEW POTATOES

LARGE EGGS
hard-cooked

OUNCES COTTAGE CHEESE

TEASPOON RED PEPPER FLAKES

X RED HOT PEPPER SAUCE
few drops *

⅛

TEASPOON BLACK PEPPER

1 ½

TEASPOON SEASONED SALT

TEASPOON SALT

TABLESPOONS HEAVY WHIPPING CREAM

⅓

CUP OLIVE OIL

CUP ONIONS
minced

CUP PARSLEY LEAVES
snipped

X LETTUCE
leaves *

EACH OLIVES *

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.