Peruvian Potato Salad
1 small Onion -- thinly sliced &
Separated into rings
3 tablespoons Lemon juice
1/2 teaspoon Salt
1/8 teaspoon Ground red pepper
1 1/2 pounds New potatoes
2 packages (3 oz each) cream cheese
Softened and cut into 1/2
1/2 cup Half and Half
2 small Serrano chilies -- seeded &
1/4 teaspoon Salt
1/4 teaspoon Ground turmeric
Bibb lettuce leaves
12 Greek olives
3 Hard-cooked eggs -- peeled *
Cut into fourths
Mix onion, lemon juice, 1/2 t salt and the red pepper; cover and reserve.
Heat 1 inch salt water (1 t salt to 1 cup water) to boiling. Add potatoes.
Heat to boiling; reduce heat. Cover and cook until tender, 20-25 minutes; drain
and cool. Pare potatoes; cut into fourths.
Heat cream cheese, half & half, chilies, 1/4 t salt, and the
turmeric over low heat, stirring frequently, until mixture is smooth, 10-12
minutes. Arrange potatoes on lettuce leaves.
Spoon cheese mixture over potatoes.
Drain onion; arrange on cheese and potatoes. Garnish with
olives and eggs.