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Peruvian potato salad

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Ingredients/Components

half and half - 1/2 c
pkg - 2 oz
salt - 1/2 tsp
lemon juice - 3 Tbsp
ground red pepper - 1/8 tsp
new potatoes
small onion, thinly sliced and separated into rings - 1 item
ground turmeric - 1/4 tsp
small chilies, seeded and finely chopped - 2 item
bib lettuce leaves - 1 item
Greek olives - 12 item
hard cooked eggs, peeled and cut into fourths - 3 item

How to make peruvian potato salad:

Mix onion, lemon juice, 1/2 teaspoon salt and the red pepper; cover and reserve. Heat 1-inch salted water (1 teaspoon salt to 1 cup water), to boiling. Add potatoes. Heat to boiling again. Reduce heat, cover and cook until tender for 20 - 25 minutes. Drain and cool. Pare potatoes; cut into fourths. Heat cream cheese, half and half, chilies, 1/4 teaspoon salt, and the turmeric over low heat. Stir frequently until mixture is smooth (about 10 - 12 minutes). Arrange potatoes on lettuce leaves. Spoon cream cheese over potatoes. Drain onion, arrange on cheese and potatoes. Garnish with olives and eggs.

Recipe categories: Time to make, < 30 mins, Salads.

Rating:

Average rating: 4, total votes: 3

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