Peruvian Potato Salad Recipe

Step 1

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.

Step 2

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.

Step 3

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.

Things You'll Need

  • 2lb Medium new potatoes
  • 3 Eggs; hard-cooked
  • 2 Containers cottage cheese
  • 8 oz each (use creamed kind)
  • 1/4ts Red pepper
  • Few drops Tabasco
  • 1/8ts Pepper
  • 1 1/2ts Seasoned salt
  • 1ts Salt
  • 2tb Heavy cream
  • 1/3c Olive oil
  • 1/4c Onion; minced
  • 1/4c Parsley; snipped
  • Lettuce leaves
  • 8 Ripe olives
  • Few sprigs parsley

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