Papas a la Huancaína

Ingredients

• 4 large Yellow potatoes
• 0.5 cup Aji Amarillo paste
• 200 grams Queso Fresco
• 0.75 cup Evaporated milk
• 6 pieces Saltine crackers
• 2 tablespoons Vegetable oil
• 2 units Hard-boiled eggs
• 4 units Black olives(optional)
• 4 units Lettuce leaves

Instructions

1. 1

   Boil the potatoes in salted water until tender. Drain, peel, and slice into rounds.

2. 2

   In a blender, combine the Aji Amarillo paste, queso fresco, evaporated milk, saltine crackers, and oil.

3. 3

   Blend until the sauce is completely smooth and creamy. If it is too thick, add a splash more milk; if too thin, add another cracker.

4. 4

   Arrange a bed of lettuce leaves on a serving platter or individual plates.

5. 5

   Place the potato slices over the lettuce.

6. 6

   Pour a generous amount of the Huancaína sauce over the potatoes.

7. 7

   Garnish with halves of hard-boiled eggs and black olives.