Spicy Peruvian-Style Potato Salad

• 3 lb. medium potatoes, peeled, cut in half lengthwise Safeway 2 pkg For $5.00 thru 02/09
• 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 3 Tbsp. KRAFT Grated Parmesan Cheese
• 2 Tbsp. KRAFT Zesty Italian Dressing
• 1/2 tsp. GREY POUPON Dijon Mustard
• 1 jalapeno pepper, seeded
• 1 can (5 oz.) evaporated milk
• 1/2 tsp. ground turmeric
• 4 cups shredded lettuce
• 1/2 cup sliced black olives

1. Place potatoes in large saucepot.
2. Add enough water to completely cover potatoes.
3. Bring to boil over medium-high heat.
4. Reduce heat to medium-low; simmer 15 min.
5. or just until potatoes are tender.
6. Drain potatoes; cool completely.
7. Meanwhile, place cream cheese, Parmesan cheese, dressing, mustard, peppers, turmeric and milk in blender container; cover.
8. Blend until smooth; pour into small saucepan.
9. Cook on low heat 5 min., stirring occasionally.
10. Remove from heat; cool completely.
11. Cover large serving platter with lettuce; top with potatoes.
12. Spoon sauce evenly over potatoes; sprinkle with the olives.

potatoes, philadelphia cream cheese, parmesan cheese, italian dressing, poupon, pepper, milk, ground turmeric, shredded lettuce, black olives

Taken from www.kraftrecipes.com/recipes/spicy-peruvian-style-potato-salad-75634.aspx (may not work)