Peruvian Potato Salad

1 small Onion thinly sliced & Separated into rings
3 tablespoons Lemon juice
1/2 teaspoon Salt
1/8 teaspoon Ground red pepper
1 1/2 pounds New potatoes
2 packages (3 oz each) cream cheese Softened and cut into 1/2 Inch cubes
1/2 cup Half and Half
2 small Serrano chilies seeded & Finely chopped
1/4 teaspoon Salt
1/4 teaspoon Ground tumeric
Bibb lettuce leaves
12 Greek olives
3 Hard-cooked eggs peeled * Cut into fourths

Mix onion, lemon juice, 1/2 t salt and the red pepper; cover and reserve. Heat 1 inch salt water (1 t salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat.

Cover and cook until tender, 20-25 minutes; drain and cool. Pare potatoes; cut into fourths. Heat cream cheese, half& half, chilies, 1/4 t salt, and the tumeric over low heat, sitrring frequently, until mixture is smooth, 10-12 minutes. Arrange potatoes on lettuce leaves.

Spoon cheese mixture over potatoes. Drain onion; arrange on cheese and potatoes. Garnish with olives and eggs.