| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Peruvian |
Salads, Peruvian |
8 |
Servings |
INGREDIENTS
|
|
-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 |
INSTRUCTIONS
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 at www.synapse.com/~gemini
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