• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Peruvian Potato Salad

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • Coombes RNCM95A
  • 1 sm Onion, thinly sliced &
  • -Separated into rings
  • 3 tb Lemon juice
  • 1/2 ts Salt
  • 1/8 ts Ground red pepper
  • 1 1/2 lb New potatoes
  • 2 pk (3 oz each) cream cheese,
  • -Softened and cut into 1/2
  • -Inch cubes
  • 1/2 c Half and Half
  • 2 sm Serrano chilies, seeded &
  • -Finely chopped
  • 1/4 ts Salt
  • 1/4 ts Ground tumeric
  • Bibb lettuce leaves
  • 12 Greek olives
  • 3 Hard-cooked eggs, peeled,
  • -Cut into fourths*


Mix onion, lemon juice, 1/2 t salt and the red pepper; cover and reserve.
Heat 1 inch salt water (1 t salt to 1 cup water) to boiling. Add potatoes.
Heat to boiling; reduce heat. Cover and cook until tender, 20-25 minutes;
drain and cool. Pare potatoes; cut into fourths. Heat cream cheese, half&
half, chilies, 1/4 t salt, and the tumeric over low heat, sitrring
frequently, until mixture is smooth, 10-12 minutes. Arrange potatoes on
lettuce leaves. Spoon cheese mixture over potatoes. Drain onion; arrange on
cheese and potatoes. Garnish with olives and eggs.

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