Ocopa Arequipeña (Peruvian Potato Salad with Huacatay Sauce)

Ingredients

• about 910 g Yellow potatoes
• 3 tbsp Huacatay paste
• 1 tbsp Aji Amarillo paste
• 0.5 cup Evaporated milk
• 0.5 cup Peanuts
• 4 Saltine crackers
• 2 tbsp Vegetable oil
• 0.5 small Onion
• 2 cloves Garlic
• 0.5 tsp Salt
• 2 Hard-boiled eggs
• 0.25 cup Black olives

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 910 g of yellow potatoes in a large heavy-bottomed pot and cover them with water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool slightly until you can handle them. Peel the cooled potatoes and slice them into 1.27 cm thick rounds.
2. 2While the potatoes are cooking, heat the 2 tablespoons of vegetable oil in a 25.4 cm skillet over medium heat (162.8°C / 160°C). Add the 0.5 small onion, finely chopped, and the 2 cloves of garlic, minced. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent and the garlic is fragrant.
3. 3In a blender, combine the 3 tablespoons of huacatay paste, 1 tablespoon of aji amarillo paste, 0.5 cup of peanuts, 4 saltine crackers, the cooked onion and garlic mixture, 0.5 cup of evaporated milk, and 0.5 teaspoon of salt. Blend on high speed until the sauce is completely smooth and creamy.
4. 4Arrange the sliced about 910 g of yellow potatoes on a serving platter.
5. 5Pour the blended huacatay sauce evenly over the arranged potato slices.
6. 6Slice the 2 hard-boiled eggs and arrange them on top of the sauced potatoes. Scatter the 0.25 cup of black olives over the eggs and potatoes.
7. 7Cover the platter and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

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