Peruvian Potato Salad

Ingredients

 * 1 small onion, thinly sliced
 * 3 tbsp lemon juice
 * ½ teaspoon salt
 * ⅛ teaspoon ground red pepper
 * 1½ lb new potatoes
 * 2 pkt cream cheese
 * ½ cup half and half
 * 2 small serrano chiles
 * ¼ teaspoon salt
 * ¼ teaspoon ground turmeric
 * bibb lettuce leaves
 * 12 Greek olives
 * 3 hard-cooked eggs

Directions

 * 1) Mix onion, lemon juice, ½ tsp salt and the red pepper; cover and reserve.
 * 2) Heat 1 inch salt water to boiling.
 * 3) Add potatoes.
 * 4) Heat to boiling, reduce heat.
 * 5) Cover and cook 20-25 minutes, drain and cool.
 * 6) Pare potatoes; cut into fourths.
 * 7) Heat cream cheese, halfand half, chilies, ¼ tsp salt, stirring 10-12 minutes.
 * 8) Arrange potatoes on lettuce leaves.
 * 9) Spoon cheese mixture over potatoes.
 * 10) Drain onion; arrange on cheese and potatoes.
 * 11) Garnish with olives and eggs.