Peruvian Potato Salad

  • Prep: 15 minutes
  • Cook: 30 minutes


2pounds new potatoes
3whole eggs, hard-boiled
16ounces cottage cheese
1/4teaspoon red pepper
dash of tabasco sauce
1/4teaspoon black pepper
1 1/2teaspoons seasoned salt
2tablespoons heavy cream
1/3cup olive oil
1/4cup onion, minced
1/4cup parsley, chopped
lettuce leaves
8whole olives
whole parsley sprigs, for garnish


Early in the day:

  1. Wash then cook potatoes in boiling water about 30 minutes, or just until tender.
  2. Drain and peel, then cut into 1/4 inch thick slivers and refrigerate.

About 1/2 hour before serving:

  1. Shell eggs and cut in half. Remove yolks, chop whites and set aside.
  2. 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.
  3. Gradually add olive oil while continuing to beat. Blend in onion and parsley.
  4. Around sides of large chop plate or platter, arrange lettuce leaves. Heap potato slices in center and spread with cheese salad dressing, covering potatoes completely. Garnish with chopped egg whites, olives, and parsley sprigs.