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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!
101

Yield

8

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free
 

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
*
teaspoon black pepper
*
1 ½ teaspoon seasoned salt
1 teaspoon salt
2 tablespoons heavy whipping cream
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.

 

* not incl. in nutrient facts

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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?

 

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