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

Inch cubes

1/2 cup Half and Half

2 small Serrano chilies -- seeded &

Finely chopped

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.