1 small onion, thinly sliced and separated into rings
3 Tablespoons lemon juice
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1-1/2 pounds new potatoes
2 packages (3 ounces each) 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 ground turmeric
Bibb lettuce leaves
12 Greek olives
3 hard-cooked eggs, peeled and cut into fourths
Makes 6 servings
In Peru, the potato (or potatoes, as they have many different varieties) is lavished with attention. Here, chunks of potato are dressed with a creamy sauce of cheese and fiery serrano chiles.
Mix onion, lemon juice, 1/2 teaspoon salt and red pepper. Cover and reserve. Heat 1 inch salted water (1 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 20 to 25 minutes; drain and cool. Peel potatoes and cut into fourths. Heat cream cheese, half and half, chiles, 1/4 teaspoon salt and turmeric over low heat, stirring frequently, until mixture is smooth, 10 to 12 minutes. Arrange potatoes on lettuce leaves. Spoon cheese mixture over potatoes. Drain onion and arrange over cheese and potatoes. Garnish with olives and eggs.