Peruvian Potato Salad

• 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. new potatoes
• 2 (3 oz.) pkg. cream cheese, softened and cut into 1/2 inch cubes
• 1/2 c. half and half
• 1/4 tsp. salt
• 1/4 tsp. ground turmeric
• 2 small chilies, seeded and finely chopped
• bib lettuce leaves
• 12 Greek olives
• 3 hard cooked eggs, peeled and cut into fourths

1. Mix onion, lemon juice, 1/2 teaspoon salt and the red pepper; cover and reserve.teat 1-inch salted water (1 teaspoon salt to 1 cup water), to boiling. Add potatoes.
2. Heat to boiling again. Reduce heat, cover and cook until tender for 20 - 25 minutes. Drain and cool.
3. Pare potatoes; cut into fourths.
4. Heat cream cheese, half and half, chilies, 1/4 teaspoon salt, and the turmeric over low heat. Stir frequently until mixture is smooth (about 10 - 12 minutes). Arrange potatoes on lettuce leaves. Spoon cream cheese over potatoes.
5. Drain onion, arrange on cheese and potatoes.
6. Garnish with olives and eggs.

onion, lemon juice, salt, ground red pepper, new potatoes, cream cheese, salt, ground turmeric, chilies, olives, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=5273 (may not work)