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POTATO SALAD A LA PERU 2 lb. potatoes 3 hard cooked eggs 16 oz. creamed cottage 1 (10 oz.) pkg. large frozen peas 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 lettuce leaves 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |