Peruvian Potato Salad - cooking recipe

Ingredients

2 1/2 lbs potatoes (new potatoes or a mixture of purple, white, and sweet potatoes)
8 ounces cheese (Muenster, white Mexican cheese, feta, or cottage cheese)
1 cup half-and-half cream or 1 cup evaporated milk
1 small serrano chili, seeds removed and chopped
1/4 cup finely chopped sweet onion
1 teaspoon salt (or more to taste)
1/4 teaspoon pepper
1/4 cup olive oil
1 teaspoon ground turmeric, to taste
lettuce (to garnish)
3 hard-boiled eggs, cut in quarters
12 olives

Preparation

Peel the potatoes and cut them into chunks. Boil them until tender when pierced with a fork. Drain and let cool in a medium-size bowl.
Combine the cheese, half & half or evaporated milk, the chilis, onion, salt, pepper, olive oil, and turmeric in a blender. Blend until smooth and creamy. Taste for salt and pepper.
Pour the sauce over the potatoes and toss to coat well.
Lay a bed of lettuce on a serving plate. Place the potato salad on top. Garnish with the hard-boiled eggs and olives.