This website uses cookies to ensure you get the best experience on our website. Learn more

How To make Peruvian Potato Salad

x

Ingredients
2
pound
new potatoes
3
each
eggs, hard-cooked
16
oz
cottage cheese
1/4
teaspoon
red pepper
1

tabasco, few drops
1/8
teaspoon
pepper
1 1/2
teaspoon
seasoned salt
1
teaspoon
salt
2
tablespoon
heavy cream
1/3
cup
olive oil
1/4
cup
onion, minced
1/4
cup
parsley, snipped
1

lettuce leaves
8
each
ripe olives
1

parsley sprigs

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 inch 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.

Relevant Articles

Menu