POTATO SALAD A LA PERU|
2 lb. potatoes
3 hard cooked eggs
16 oz. creamed cottage
1 (10 oz.) pkg. large frozen
1/8 tsp. pepper
1 1/2 tsp. seasoned salt
1/3 c. vegetable oil
1/4 c. minced onion
1/4 c. snipped parsley
1 Tbsp. lemon juice
8 or more ripe olives
Note: May need 1/2 plus teaspoon more salt.
Cook potatoes in skins until tender. Drain, peel and
cut up. Cut eggs in half, remove yolks, chop whites and set
aside. Mash yolks, add cottage cheese, pepper and seasoned
salt. Beat with electric mixer until smooth. Gradually add
salad oil and lemon juice while beating. Fold in onion and
parsley. Mix into potatoes and peas. Serve on lettuce leaf
and garnish with egg whites and olives. May be made a day
ahead, fold in egg whites and sliced olives.
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