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Peruvian Potato Salad

Source: Just Vegetable Recipes

2 lb Medium new potatoes
3 Eggs; hard-cooked
2 Containers cottage cheese 8 oz each (use creamed kind)
1/4 tsp Red pepper
Few drops Tabasco
1/8 tsp Pepper
1 1/2 tsp Seasoned salt
1 tsp Salt
2 tbsp Heavy cream
1/3 cup Olive oil
1/4 cup Onion; minced
1/4 cup 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.