8 medium golden potatoes boiled, peeled and sliced in rounds
2 hard-cooked egg whites
4 jumbo fresh black olives sliced (not the canned variety)
Romaine lettuce leaves washed and dried
1/4 cup fresh parsley minced
12 ounces Philadelphia brand cream cheese
2 teaspoons lemon juice
1 teaspoon hot pepper paste (or more to taste)
1/4 cup evaporated milk (or less)
3 TBS vegetable oil
3 hard cooked eggs
1/2 white onion quartered
Cook onion in water and a touch of white vinegar until tender. Drain, cool and set aside.
In food processor, chop two of the hard cooked egg whites until light and fluffy -- do not over-process!
Mix onion, three egg yolks and evaporated milk in blender at low speed. Add cream cheese gradually in thirds. Finally add the lemon juice, chili paste, oil and salt.
For the presentation, place lettuce leaves on salad plate. Center three potato slices and spoon some of the sauce over them, reserving the rest for serving at the table. Sprinkle with parsley, some of the chopped egg whites and olive slices.