Peruvian Potato Salad

Ingredients

• 6 Russet potatoes
• 16 oz cream cheese
• 2 c half and half cream
• 2 cans 4 oz each green chilies
• 14 c lemon juice
• 2 hard-cooked eggs
• 1 red onion
• 1 12 tsp ground turmeric
• 1 tsp ground comino
• 12 tsp salt
• 3 oz can ripe pitted black olives

Directions

1. Simmer scrubbed potatoes in large pan with 1-inch of boiling salted water for 25 to 30 minutes until tender
2. Drain cool and remove skins
3. In large saucepan over low heat stir cream cheese and half and half until smooth
4. Add chopped chili peppers lemon juice turmeric comino and salt
5. Simmer 1 minute stirring occasionally