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Peruvian Potato Salad

Peruvian Potato Salad recipe image
This Peruvian salad features Medium new potatoes, Eggs; hard-cooked, Cottage cheese, Each (use creamed kind, Red pepper. It delivers rich, cheesy flavor, smooth, comforting richness. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 301.9
Dietary: Gluten-free
Description
This Peruvian salad features Medium new potatoes, Eggs; hard-cooked, Cottage cheese, Each (use creamed kind, Red pepper. It delivers rich, cheesy flavor, smooth, comforting richness. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 pound Medium new potatoes
  • 3 Eggs; hard-cooked
  • 2 Containers Cottage cheese
  • 8 ounce Each (use creamed kind)
  • 1/4 teaspoon Red pepper
Directions
  1. 1
    Few drops Tabasco 1/8 ts Pepper 1 1/2 ts Seasoned salt 1 ts Salt 2 tb Heavy
  2. 2
    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:
  3. 3
    Wash then
  4. 4
    cook potatoes in boiling water about 30 minutes, or just until tender.
  5. 5
    Drain peel, then cut into 1/4"-thick slivers; cool, refrigerate.
  6. 6
    ABOUT 1/2 HOUR BEFORE SERVING: Shell eggs;
  7. 7
    cut in half, then
  8. 8
    remove yolks,
  9. 9
    chop whites and
  10. 10
    set aside.
  11. 11
    In small bowl, mash egg yolks, then
  12. 12
    add cottage cheese, red pepper, Tabasco, pepper, seasoned salt, salt, and
  13. 13
    cream ;
  14. 14
    beat , with electric mixer at medium speed, until smooth.
  15. 15
    Gradually add olive oil while continuing to beat; blend in onion and parsley.
  16. 16
    Around sides of large
  17. 17
    chop plate or platter,
  18. 18
    arrange lettuce leaves; heap potato slices in center;
  19. 19
    spread with cheese salad dressing, covering potatoes completely.
  20. 20
    Garnish with chopped egg whites, olives, and parsley sprigs

Nutrition Facts

Servings 8

Amount Per Serving
Calories 301.9kcal
% Daily Value *
Total Fat 3.0g5%
Saturated Fat 1.4g7%
Cholesterol 7.0mg3%
Sodium 197.6mg9%
Total Carbohydrate 60.3g21%
Dietary Fiber 8.0g32%
Sugars 19.9g
Protein 11.8g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blending, boiling, cheese, cottage, creamed, eggs, hardcooked, kind, medium, pepper, peruvian, potato, potatoes, red, salad, title, vegetarian
Read it online: https://www.chefs-mate.com/recipe/peruvian-potato-salad/