Papa a la Huancaína

Step by stepInstructions

1. Boil the potatoes in salted water for 20 to 25 minutes until a knife slides in easily, then drain, cool slightly, and slice into 1/2-inch rounds.
2. In a blender, combine the queso fresco, aji amarillo paste, evaporated milk, crackers, garlic, oil, and salt, and blend for 2 minutes until completely smooth, scraping down the sides.
3. Taste and adjust the salt — the sauce should be thick enough to coat a spoon without running.
4. Line a serving platter with lettuce leaves and arrange the potato slices on top, slightly overlapping.
5. Pour the huancaína sauce generously over the potatoes, spreading it to the edges.
6. Garnish with the egg slices and black olives, and serve chilled or at room temperature.