Recipe - Peruvian Potato Salad

JUDI M. PHELPS
2 pound Medium new potatoes
3 Eggs; hardcooked
2 Containers cottage cheese
8 ounce each (use creamed kind)
One fourth teaspoon Red pepper
Few drops Tabasco
1/8 teaspoon Pepper
1 One half teaspoon Seasoned salt
1 teaspoon Salt
2 tablespoon Heavy cream
1/3 cup Olive oil
One fourth cup Onion; minced
One fourth cup Parsley; snipped
Lettuce leaves
8 Ripe olives
Few sprigs parsley

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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini