*  Exported from  MasterCook  *

                          Peruvian Potato Salad

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Coombes RNCM95A
   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 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.

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