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  Added: Feb 05, 2010  •  Visited (683)  •  Print version Print this recipe (45)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Potato Salad
Peruvian cooks have utilized their native white potato to make innovative dishes, one of the best of which is this salad with a cottage cheese dressing and colorful garnishes. Serve with roast beef or steaks.

What You Need:
  • 6 medium-sized potatoes, washed
  • Salt
  • 1 large onion, peeled and chopped
  • 2 tablespoons olive or salad oil
  • 2 tablespoons chili powder
  • 1 cup small-curd cottage cheese
  • ╝ cup milk
  • 1 tablespoon fresh lemon juice
  • Pepper to taste
  • 4 radishes, cleaned and sliced
  • cup chopped fresh parsley
  • 4 pitted black olives, halved

  • How To Cook:
    1. Cook potatoes in their jackets in a little salted boiling water until tender, about 25 minutes. Drain; peel; cube; and place in a bowl.

    2. Meanwhile, saute onion in heated oil in a medium skillet until tender. Add chili powder and cook 1 minute.

    3. Remove from heat and mix with cheese, milk, and lemon juice. Season with salt and pepper.

    4. Beat until smooth. Spoon over potatoes and garnish with radishes, parsley, and olives.

    To Serve: 6 - 8
    This recipe is also available in:
    Cuisine ╗ Americas ╗ Peru
    Main Ingredient ╗ Vegetables ╗ Potatoes
    Main Ingredient ╗ Dairy ╗ Cheese
    Main Ingredient ╗ Vegetables ╗ Radish
    Dish ╗ Salads



     




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