Papa a la Huancaína (Soy-Free)

Ingredients

• about 910 g Yellow potatoes
• about 225 g Queso Fresco
• 3 medium Aji Amarillo peppers, seeded
• 1 cup Evaporated milk
• 0.5 cup Vegetable oil
• 0.5 teaspoon Salt
• 4 large Hard-boiled eggs, quartered
• 8 whole Black olives
• 4 large Lettuce leaves

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 with water. Bring to a boil over high heat, then reduce heat to medium-high and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes, let them cool slightly until they are comfortable to handle, then peel them and slice them into 1.27 cm thick rounds.
2. 2While the potatoes are cooling, prepare the sauce. Combine the about 225 g of Queso Fresco, 3 medium Aji Amarillo peppers (seeded), 1 cup of Evaporated milk, 0.5 cup of Vegetable oil, and 0.5 teaspoon of Salt in a blender.
3. 3Blend the ingredients in the blender on high speed for 1-2 minutes, or until the sauce is completely smooth and creamy. If the sauce is too thick, you can add a tablespoon of water at a time until it reaches your desired consistency.
4. 4Arrange the 4 large Lettuce leaves on a serving platter, spacing them out to create a base for the potatoes.
5. 5Place the sliced about 910 g of Yellow potatoes on top of the lettuce leaves, arranging them evenly.
6. 6Pour the smooth Huancaína sauce generously over the potato slices, ensuring they are well-coated.
7. 7Garnish the dish with the 4 quartered large Hard-boiled eggs and the 8 whole Black olives.
8. 8Chill the Papa a la Huancaína in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the dish to reach the correct serving temperature.

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