1 ½ pounds potatoes
4 hard-boiled eggs
1 (8 ounce) container cottage cheese
¼ cup sour cream
Juice of ½ lemon
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon paprika
½ teaspoon crushed caraway seeds
½ teaspoon turmeric
½ teaspoon white pepper
¼ teaspoon cayenne
Lettuce leaves
1 large red onion, cut in rings
12 black olives
1 thinly sliced fresh chili pepper
1. Boil the potatoes in their skins. Peel them while still warm and let cool.
2. Peel the boiled eggs. Cut 2 eggs in wedges and separate yolks and whites of the other two.
3. Mash the two yolks and stir in the cottage cheese.
4. Mix the cottage cheese with the sour cream, lemon juice and oil. Whip the mixture till smooth.
5. Season with salt, paprika, caraway, turmeric, white pepper and cayenne.
6. Slice the potatoes and place the slices on a bed of lettuce leaves.
7. Pour on the cottage cheese mixture and garnish with egg wedges, onion rings, olives, sliced chili pepper and the two remaining hard-boiled egg whites cut into strips.
SERVES 4