Peruvian Potato Salad

Try something different when it comes to salads with this scrumptious potato salad that will have you reaching for a second and maybe third helping!

Yields:	8 servings
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	Preparation	30 minutes
	Cooking	30 minutes
	Ready In	60 minutes

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Ingredients

2	pounds	new potatoes
3	large	eggs	hard-cooked
16	ounces	cottage cheese
1/4	teaspoon	red pepper flakes
1	x	red hot pepper sauce (eg. Tabasco)	few drops
1/8	teaspoon	black pepper
1 1/2	teaspoon	seasoned salt
1	teaspoon	salt
2	tablespoons	heavy whipping cream
1/3	cup	olive oil
1/4	cup	onion	minced
1/4	cup	parsley leaves	snipped
1	x	lettuce	leaves
8	each	olives
1	x	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.