Peruvian Potato Salad Recipe

Name: Peruvian Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds new potatoes; 3 large eggs hard-cooked; 16 ounces cottage cheese; 1/4 teaspoon red pepper flakes; 1 x red hot pepper sauce few drops; ⅛ teaspoon black pepper; 1 1/2 teaspoon seasoned salt; 1 teaspoon salt; 2 tablespoons heavy whipping cream; ⅓ cup olive oil; 1/4 cup onions minced; 1/4 cup parsley leaves snipped; 1 x lettuce leaves; 8 each olives; 1 x parsley sprigs

Servings: persons

2 pounds new potatoes
3 large eggs hard-cooked
16 ounces cottage cheese
1/4 teaspoon red pepper flakes
1 x red hot pepper sauce few drops
⅛ teaspoon black pepper
1 1/2 teaspoon seasoned salt
1 teaspoon salt
2 tablespoons heavy whipping cream
⅓ cup olive oil
1/4 cup onions minced
1/4 cup parsley leaves snipped
1 x lettuce leaves
8 each olives
1 x parsley sprigs

1
EARLY IN THE DAY: Wash then cook potatoes in boiling water about 30 minutes, or just until tender.
2
Drain peel, then cut into 1/4 inch thick slivers, cool, refrigerate.
3
ABOUT 1/2 HOUR BEFORE SERVING: Shell eggs, cut in half, then remove yolks, chop whites and set aside.
4
In small bowl, mash egg yolks, then add cottage cheese, red pepper, tabasco, pepper, seasoned salt, salt, and cream.
5
Beat with electric mixer at medium speed, until smooth.
6
Gradually add olive oil while continuing to beat.
7
Blend in onion and parsley.
8
Around sides of large chop plate or platter, arrange lettuce leaves, heap potato slices in center, spread with cheese salad dressing, covering potatoes completely.
9
Garnish with chopped egg whites, olives, and parsley sprigs.

972

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds new potatoes, 3 large eggs hard-cooked, 16 ounces cottage cheese, 1/4 teaspoon red pepper flakes, and more.

Yes, Peruvian Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Peruvian Potato Salad

How did you like this recipe?

Frequently Asked Questions