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Peruvian Potato Salad

1 small onion, thinly sliced and separated into rings
3 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 1/2 pounds new potatoes
2 packages (3 oz each) cream cheese Softened and cut into 1/2-inch cubes
1/2 cup half and half
2 serrano chilies, seeded and finely chopped
1/4 teaspoon salt
1/4 teaspoon ground turmeric
Bibb lettuce leaves
12 greek olives
3 hard-cooked eggs, peeled, cut into fourths

Mix onion, lemon juice, 1/2 tsp salt and the red pepper; cover and
reserve.

Heat 1 inch salt water (1 tsp 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 and half, chilies, 1/4 tsp salt, and the turmeric
over low heat, stirring 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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