---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PERUVIAN POTATO SALAD
 Categories: Salads, Peruvian
      Yield: 8 servings
 
           -JUDI M. PHELPS
      2 lb Medium new potatoes
      3    Eggs; hard-cooked
      2    Containers cottage cheese
           8 oz each (use creamed kind)
    1/4 ts Red pepper
           Few drops Tabasco
    1/8 ts Pepper
  1 1/2 ts Seasoned salt
      1 ts Salt
      2 tb Heavy cream
    1/3 c  Olive oil
    1/4 c  Onion; minced
    1/4 c  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 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.
 
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