*  Exported from  MasterCook  *

                          Peruvian Potato Salad

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
   6      oz            Cream cheese (2 pkg) --
                        - softened and cut into
                        - 1/2" cubes
     1/2  cup           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                    Eggs -- hard-cooked, peeled,
                        - cut into fourths

Mix onion, lemon juice, 1/2 ts salt, and the red pepper; cover and
reserve.

Heat 1" salt water (1 ts salt to 1 c water) to boiling. Add potatoes.

Heat to boiling; reduce heat. Cover and cook until tender, 20 to
25 minutes; drain and cool. Pare potatoes; cut into fourths. Heat
cream cheese, half & half, chilies, 1/4 ts salt, and the tumeric over
low heat, stirring frequently, until mixture is smooth, 10 to
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 by: Coombes (RNCM95A)


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