Peruvian Potato Salad

• 2 1/2 lbs potatoes (new potatoes or a mixture of purple, white, and sweet potatoes)
• 8 ounces cheese (Muenster, white Mexican cheese, feta, or cottage cheese)
• 1 cup half-and-half cream or 1 cup evaporated milk
• 1 small serrano chili, seeds removed and chopped
• 1/4 cup finely chopped sweet onion
• 1 teaspoon salt (or more to taste)
• 1/4 teaspoon pepper
• 1/4 cup olive oil
• 1 teaspoon ground turmeric, to taste
• lettuce (to garnish)
• 3 hard-boiled eggs, cut in quarters
• 12 olives

1. Peel the potatoes and cut them into chunks. Boil them until tender when pierced with a fork. Drain and let cool in a medium-size bowl.
2. Combine the cheese, half & half or evaporated milk, the chilis, onion, salt, pepper, olive oil, and turmeric in a blender. Blend until smooth and creamy. Taste for salt and pepper.
3. Pour the sauce over the potatoes and toss to coat well.
4. Lay a bed of lettuce on a serving plate. Place the potato salad on top. Garnish with the hard-boiled eggs and olives.

potatoes, cheese, cream, serrano chili, sweet onion, salt, pepper, olive oil, ground turmeric, eggs, olives

Taken from www.food.com/recipe/peruvian-potato-salad-305645 (may not work)