Title: Peruvian Potato Salad
Categories: Salads, Ethnic
Yield: 6 Servings

Coombes RNCM95A
1 sm Onion, thinly sliced &
-Separated into rings
3 tb Lemon juice
1/2 ts Salt
1/8 ts Ground red pepper
1 1/2 lb New potatoes
2 pk (3 oz each) cream cheese,
-Softened and cut into 1/2
-Inch cubes
1/2 c Half and Half
2 sm Serrano chilies, seeded &
-Finely chopped
1/4 ts Salt
1/4 ts Ground tumeric
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 tumeric over low heat, sitrring
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.

Posted to MC-Recipe Digest V1 #644 by Nancy Berry on
Jun 11, 1997