Recipe for cooking peruvian potato salad
Recipes from Peru, Brazil and South America :: South American Side Dishes
1 small onion, thinly sliced and separated into rings
3 Tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. ground red pepper
1 1/2 lb. (one and a half lbs. ) new potatoes
6 oz. cream cheese, softened and cut into 1/2-in. cubes
1/2 c. half-and-half
2 small serrano chiles, seeded and finely chopped
1/4 tsp. salt
1/4 tsp. ground turmeric
Bibb lettuce leaves
12 Greek olives
3 hardboiled eggs, peeled and cut into quarters
Mix onion, lemon juice, 1/2 tsp. salt and the red pepper; cover and reserve.
Heat 1 in. salted water to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 20 to 25 mins.; drain and cool. Pare potatoes; cut into quarters.
Heat cream cheese, half-and-half, chiles, 1/4 tsp. salt and the turmeric over low heat, stirring frequently, until mixture is smooth, 10 to 12 mins. Arrange potatoes on lettuce leaves. Spoon cheese mixture over potatoes. Drain onion; arrange on cheese and potatoes. Garnish with olives and eggs.
Yields 6 servings.
