Peruvian Potato Salad Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS,
2 lbs: Medium new potatoes,
3: Eggs, hard-cooked
2 Containers: cottage cheese,
8 ounce: each, use creamed kind
1/4 tsp: Red pepper,
Few drops Tabasco,
1/8 tsp: Pepper,
1 1/2 tsp: Seasoned salt,
1 tsp: Salt,
2 tbsp: Heavy cream,
1/3 cup: Olive oil,
1/4 cup: Onion, minced
1/4 cup: Parsley, snipped
Lettuce leaves,
8: Ripe olives,
Few sprigs parsley,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp