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Peruvian potato salad
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| Artist: |
_ |
| Categories: |
North American, Peruvian, Salads, South American |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| | -JUDI M. PHELPS | | 2
| lbs | Medium new potatoes | | 3
| | Eggs, hard-cooked | | 2
| | Containers cottage cheese | | | 8 oz 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 |
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Procedures:
| 1 | Early in the day: wash then cook potatoes in boiling water about 30 minutes, or just until tender. | | 2 | Drain peel, then cut into ?-thick slivers; cool, refrigerate. | | 3 | About ?hour before serving: shell eggs; cut in half, then remove yolks, chop whites and set aside. | | 4 | 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. | | 5 | Gradually add olive oil while continuing to beat; blend in onion and parsley. | | 6 | Around sides of large chop plate or platter, arrange lettuce leaves; heap potato slices in center; spread with cheese salad dressing, covering potatoes completely. | | 7 | Garnish with chopped egg whites, olives, and parsley sprigs |
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