Peruvian potato salad

    
2lbnew potatoes
3eaeggs, hard-cooked
16ozcottage cheese
1/4tsred pepper
1xtabasco, few drops
1/8tspepper
1 1/2tsseasoned salt
1tssalt
2tbheavy cream
1/3colive oil
1/4conion, minced
1/4cparsley, snipped
1xlettuce leaves
8earipe olives
1xparsley sprigs
Directions:
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 inch 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.