---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PERUVIAN POTATO SALAD
  Categories: Salads, Peruvian
       Yield: 8 servings
  
            -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
  
   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.
  
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