Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-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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