You are here: Home » Recipes » Peruvian Hot Potato Salad Peruvian Hot Potato Salad Recipe by Relish Contributor Yield 6 servings A salad that is made with little purple potatoes, which can be found in more upscale produce markets. PrintEmail Ingredients 2 pounds Peruvian purple potatoes with peels Water2 tablespoons olive oil1 medium onion, chopped1 small red bell pepper, seeded and chopped2 small serrano chiles, seeded and minced1 teaspoon ground cumin1/4 teaspoon turmeric1/2 cup light cream1/2 pound queso blanco, crumbled Salt and freshly ground black pepper, to taste1 head leaf lettuce, cleaned well and torn into bite-size pieces1/2 cup pitted black olives, chopped3 hard-boiled eggs, peeled and chopped1 small onion, cut into rings Instructions Place potatoes in a pot and cover with water. Bring to a boil and cook 25 minutes until tender. Drain, cool slightly and cut into 1-inch chunks. Place in a large mixing bowl. Heat oil in a large saute pan or skillet over medium heat. Add onions, peppers, serrano chilies, cumin and turmeric. Saute 3 minutes until vegetables are tender. Add sauteed vegetables to potatoes. Add cream, cheese, salt and pepper. Mix well and smash potatoes a little while mixing. Arrange greens on a platter or 6 serving plates. Place warm potatoes over greens. Sprinkle with olives and eggs. Garnish with onion.