Papa a la Huancaína

Ingredients

• 6 yellow potatoes, boiled and sliced
• 1 cup queso fresco, crumbled
• 3 aji amarillo peppers, seeded
• 1/2 cup evaporated milk
• 2 saltine crackers
• 2 tablespoons vegetable oil
• Lettuce leaves, black olives, and hard-boiled eggs, for serving
• Salt, to taste

Instructions

1. 1Sauté the aji amarillo peppers in oil for 3-4 minutes to mellow their heat.
2. 2Blend the peppers with queso fresco, evaporated milk, and crackers until smooth and creamy.
3. 3Season the sauce with salt to taste.
4. 4Arrange lettuce leaves on a platter and top with sliced boiled potatoes.
5. 5Pour the huancaína sauce generously over the potatoes.
6. 6Garnish with black olives and hard-boiled egg quarters before serving.

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