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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|Serving Size: 1 Serving (144g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 32 (26%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 2.5mg||1 %|
|Sodium 488.4mg||17 %|
|Potassium 535.5mg||14 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 18.1g|
|Protein 2.8g||4 %|
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Calories per serving: 124
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