Peruvian Potato Salad
(Papas a la Huancaina)

Ingredients

  • 1 small onion, thinly sliced and separated into rings
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 1/2 pounds new potatoes
  • 6 ounces cream cheese, softened and cut into 1/2-inch cubes
  • 1/2 cup half-and-half
  • 2 small serrano chiles, seeded and finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • Bibb lettuce leaves
  • 12 Greek olives
  • 3 hardboiled eggs, peeled and cut into quarters

Instructions

  1. Mix onion, lemon juice, 1/2 teaspoon salt and the red pepper; cover and reserve.
  2. Heat 1 inch salted water to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 20 to 25 minutes; drain and cool.
  3. Pare potatoes; cut into quarters.
  4. Heat cream cheese, half-and-half, chiles, 1/4 teaspoon salt and the turmeric over low heat, stirring frequently, until mixture is smooth, 10 to 12 minutes.
  5. Arrange potatoes on lettuce leaves.
  6. Spoon cheese mixture over potatoes.
  7. Drain onion; arrange on cheese and potatoes.
  8. Garnish with olives and eggs.

Yields 6 servings

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