Peruvian Potato Salad

Recipe Ingredients

1		Onion - thinly sliced & (small)
		Separated into rings
3 tablespoons	45ml	Lemon juice
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Ground red pepper
1 1/2 lbs	681g / 24oz	New potatoes
2		Cream cheese softened and cut into 1/2" cubes
1/2 cup	118ml	Half and half
2 cups	474ml	Serrano chilies - seeded, finely (small)
		Chopped
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Ground turmeric
		Bibb lettuce leaves
12		Greek olives
3		Hard-cooked eggs - peeled *
		Cut into fourths

Recipe Instructions

Mix onion, lemon juice, 1/2 tbs salt and the red pepper; cover and reserve. Heat 1 inch salt water (1 tbs 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 and half, chilies, 1/4 tbs salt, and the turmeric over low heat, stirring 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.

Source:
The Complete Diabetic Cookbook by Mary Jane Finsand

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