Peruvian Potato Salad
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 small onion, thinly sliced and separated into rings
3 Tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. ground red pepper
1-1/2 pounds new potatoes
2 packages (3 oz. each) cream cheese, softened and cut into 1/2″ pieces
1/2 cup half and half
2 serrano chiles, seeded and finely chopped
1/4 tsp. salt
1/4 tsp. ground tumeric
Bibb lettuce leaves
12 Greek olives
3 hard-cooked eggs, peeled and cut into fourths
Instructions:
Mix together the onion, lemon juice, 1/2 tsp. of salt and the red pepper. Cover and reserve. Heat 1″ of salt water (1 tsp. salt to 1 cup of water) to boiling. Add the potatoes and heat the water to boiling, then reduce the heat.
Cover and cook the potatoes until tender, about 20-25 minutes. Drain them and allow to cool. Pare the potatoes and cut into fourths. Heat the cream cheese, half and half, chiles, 1/4 tsp. of salt and the tumeric over low heat. Stir frequently, until the mixture is smooth, about 10-12 minutes. Arrange the potatoes on the lettuce leaves.
Spoon the cheese mixture over the potatoes. Drain the sliced onion and arrange on top of the cheese and potatoes. Garnish the potato mixture with the olives and eggs.
Recipe from RecipeAtlas.com.