Peruvian Hot Potato Salad

2 pounds Peruvian purple potatoes with peels
Water
2 tablespoons olive oil
1 medium onion, chopped
1 small red bell pepper, seeded and chopped
2 small Serrano chilies, seeded and minced
1 teaspoon ground cumin
¼ teaspoon turmeric
½ cup light cream
½ pound queso blanco, crumbled
Salt and fresh-ground black pepper, to taste
1 head leaf lettuce, cleaned well and torn into bite-size pieces
½ cup pitted black olives, chopped
3 hard-boiled eggs, peeled and chopped
1 small onion, cut into rings
 

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 sauté pan or skillet over medium heat. Add onions, peppers, Serrano chilies, cumin, and turmeric. Sauté 3 minutes, until vegetables are tender. Add sautéed 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. Servings: 6.