Peruvian Potato Salad

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  1. Mix onion, lemon juice, ½ tsp salt and the red pepper; cover and reserve.
  2. Heat 1 inch salt water to boiling.
  3. Add potatoes.
  4. Heat to boiling, reduce heat.
  5. Cover and cook 20-25 minutes, drain and cool.
  6. Pare potatoes; cut into fourths.
  7. Heat cream cheese, halfand half, chilies, ¼ tsp salt, stirring 10-12 minutes.
  8. Arrange potatoes on lettuce leaves.
  9. Spoon cheese mixture over potatoes.
  10. Drain onion; arrange on cheese and potatoes.
  11. Garnish with olives and eggs.