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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Courtesy of Yahoo! Foods. Times are approx. Ingredients:
2 1/2 lbs potatoes (new potatoes or a mixture of purple, white, and sweet potatoes) |
8 ounces cheese (muenster, white mexican cheese, feta, or cottage cheese) |
1 cup half-and-half cream or 1 cup evaporated milk |
1 small serrano chili, seeds removed and chopped |
1/4 cup finely chopped sweet onion |
1 teaspoon salt (or more to taste) |
1/4 teaspoon pepper |
1/4 cup olive oil |
1 teaspoon ground turmeric, to taste |
lettuce (to garnish) |
3 hard-boiled eggs, cut in quarters |
12 olives |
Directions:
1. 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.
2. 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.
3. Pour the sauce over the potatoes and toss to coat well.
4. Lay a bed of lettuce on a serving plate. Place the potato salad on top. Garnish with the hard-boiled eggs and olives.
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