Peruvian Potato Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 1/2 lbs potatoes (new potatoes or a mixture of purple, , and sweet potatoes)
• 8 ounces cheese (muenster, 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

Recipe

• 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.