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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.
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| What You Need: |
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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
¼ cup milk
1 tablespoon fresh lemon juice
Pepper to taste
4 radishes, cleaned and sliced
¼ cup chopped fresh parsley
4 pitted black olives, halved
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| How To Cook: |
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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.
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2. Meanwhile, saute onion in heated oil in a medium skillet until tender. Add chili powder and cook 1 minute.
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3. Remove from heat and mix with cheese, milk, and lemon juice. Season with salt and pepper.
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4. Beat until smooth. Spoon over potatoes and garnish with radishes, parsley, and olives.
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