Papa a la Huancaina
Serves 8

1 C queso fresco
1 C olive oil
½ C milk
2 seeded Aji Amarillos or 2 tsp Aji Amarillo paste
½ turmeric (for color)
Salt and pepper to taste
8 Yukon Gold potatoes
2 boiled eggs
Black olives
Lettuce

In a blender, mix the queso fresco, oil, milk and aji. If needed, add the turmeric for a deeper yellow color. If the mixture is too thick, add milk. If the mixture is too thin, add more queso fresco. For a hotter, spicier taste, add more aji. Adjust with salt and pepper.

Fix each plate with a leaf of lettuce, one potato, sliced, a few slices of egg, and an olive. Pour the Huancaina sauce over the potatoes and serve.