Papa a la Huancaína (Soy-Free)

Ingredients

• 2 lbs Yellow potatoes
• 8 oz 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

Instructions

1. 1Place the 2 lbs 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 1/2-inch thick rounds.
2. 2While the potatoes are cooling, prepare the sauce. Combine the 8 oz 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 2 lbs 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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