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peruvian Potato Salad (papas à La Huancaina) 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
6 Ounces Cream Cheese, Softened And Cut Into 1/2-inch Cubes
1/2 Cup Half-and-half
2 Small Serrano Chiles, Seeded And Finely Chopped
1/4 Teaspoon Salt
1/4 Teaspoon Ground Turmeric
bibb Lettuce Leaves
12 Greek Olives
3 Hardboiled Eggs, Peeled And Cut Into Quarters mix Onion, Lemon Juice, 1/2 Teaspoon Salt And The Red Pepper; Cover And Reserve. heat 1 Inch Salted Water To Boiling. Add Potatoes. Heat To Boiling; Reduce Heat. Cover And Cook Until Tender, 20 To 25 Minutes; Drain And Cool. Pare Potatoes; Cut Into Quarters. heat Cream Cheese, Half-and-half, Chiles, 1/4 Teaspoon Salt And The Turmeric Over Low Heat, Stirring Frequently, Until Mixture Is Smooth, 10 To 12 Minutes. Arrange Potatoes On Lettuce Leaves. Spoon Cheese Mixture Over Potatoes. Drain Onion; Arrange On Cheese And Potatoes. Garnish With Olives And Eggs. yields 6 Servings. |
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