Side Pannel
Peruvian Potato Salad
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*
Directions
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.
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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