Peruvian Potato Salad (Papas ? la Huancaina)

1 small onion, thinly sliced and separated into rings
3 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 1/2 pounds new potatoes
6 ounces cream cheese, softened and cut into 1/2-inch cubes
1/2 cup half-and-half
2 small serrano chiles, seeded and finely chopped
1/4 teaspoon salt
1/4 teaspoon ground turmeric
Bibb lettuce leaves
12 Greek olives
3 hardboiled eggs, peeled and cut into quarters

Mix onion, lemon juice, 1/2 teaspoon salt and the red pepper; cover and reserve.

Heat 1 inch salted water to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 20 to 25 minutes; drain and cool. Pare potatoes; cut into quarters.

Heat cream cheese, half-and-half, chiles, 1/4 teaspoon salt and the turmeric over low heat, stirring frequently, until mixture is smooth, 10 to 12 minutes. Arrange potatoes on lettuce leaves. Spoon cheese mixture over potatoes. Drain onion; arrange on cheese and potatoes. Garnish with olives and eggs.

Yields 6 servings.