Directions:
- 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.
- 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.
- Pour the sauce over the potatoes and toss to coat well.
- Lay a bed of lettuce on a serving plate. Place the potato salad on top. Garnish with the hard-boiled eggs and olives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 480.95 Kcal (2014 kJ) | ||
| Calories from fat | 251.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.97g | 43% | |
|---|---|---|---|
| Cholesterol | 139.55mg | 47% | |
| Sodium | 985mg | 41% | |
| Potassium | 816.02mg | 17% | |
| Total Carbs | 42.85g | 14% | |
| Sugars | 9.88g | 40% | |
| Dietary Fiber | 6.03g | 24% | |
| Protein | 16.75g | 33% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 1.9mg | 63% | |
| Iron | 2.3mg | 13% | |
| Calcium | 363.4mg | 36% | |
| Amount Per 100 g | |||
| Calories | 151.18 Kcal (633 kJ) | ||
| Calories from fat | 79.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.79g | 43% | |
|---|---|---|---|
| Cholesterol | 43.86mg | 47% | |
| Sodium | 309.62mg | 41% | |
| Potassium | 256.5mg | 17% | |
| Total Carbs | 13.47g | 14% | |
| Sugars | 3.11g | 40% | |
| Dietary Fiber | 1.9g | 24% | |
| Protein | 5.26g | 33% | |
| Vitamin C | 1.5mg | 8% | |
| Vitamin A | 0.6mg | 63% | |
| Iron | 0.7mg | 13% | |
| Calcium | 114.2mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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