Free Recipe Peruvian Potato Salad
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Peruvian Potato Salad Recipe
-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
Peruvian Potato Salad Preparation
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. From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 8
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