Peruvian Potato Salad

Name: Peruvian Potato Salad
Ingredients: 6 Russet potatoes; 16 oz. cream cheese; 2 c. half and half cream; 2 cans (4 oz. each) green chilies; 1/4 c. lemon juice; 2 hard-cooked eggs; 1 red onion; 1 1/2 tsp. ground turmeric; 1 tsp. ground comino; 1/2 tsp. salt; 3 oz. can ripe pitted black olives

11 ingredients

5 steps

Ingredients

6 Russet potatoes
16 oz. cream cheese
2 c. half and half cream
2 cans (4 oz. each) green chilies
1/4 c. lemon juice
2 hard-cooked eggs
1 red onion
1 1/2 tsp. ground turmeric
1 tsp. ground comino
1/2 tsp. salt
3 oz. can ripe pitted black olives

Directions

1

Simmer scrubbed potatoes in large pan with 1-inch of boiling, salted water for 25 to 30 minutes, until tender.
2

Drain, cool and remove skins.
3

In large saucepan over low heat, stir cream cheese and half and half until smooth.
4

Add chopped chili peppers, lemon juice, turmeric, comino and salt.
5

Simmer 1 minute, stirring occasionally.