Papa a la huancaína

Ingredientes

• 1 lb yellow potatoes ((approx weight - 1lb about 4 medium potatoes))
• 1/2 cup evaporated milk
• 4 oz queso fresco
• 2 saltine crackers ((plain wheat crackers))
• 1 tbsp vegetable oil
• 1 tbsp aji amarillo chili paste
• 2 hard boiled eggs (or more, to taste)
• 8 black olives (approx)
• 4 leaves iceberg lettuce (approx)

Preparación

1. 1

   Put the potatoes in a pot and cover with water. Cover and bring to a boil. Reduce the heat to a simmer and cook approximately 10 minutes until the potatoes are tender to a knifepoint, but not overly soft. Remove from the heat, drain and cool enough to handle. Peel and cut them into thick slices.

2. 2

   While the potatoes are cooking, make the sauce by putting all the ingredients (evaporated milk, queso fresco, crackers, oil and aji amarillo) in a blender or food processor and blend until smooth.

3. 3

   Put some lettuce on serving plates, put potato slices on top and pour over some of the sauce (you can use more/less to taste). Top with slices of olive and some slices of hard boiled egg on the side.