Peruvian Potatoes / Papas a la Huancaina

From all my Peruvian friends whom I met in Budapest:

Gladys, Katty, Geraldine, Andrea, Vivian, e Isolina.

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Ingredients:

1 teaspoon of Yellow Chili Paste

2 tablespoons of vegetable oil

1 cup of evaporated milk

2 small garlic cloves

4 to 6 soda crackers

8 oz. queso fresco or fetta cheese

8 to 10 iceberg lettuce leaves

Salt to taste

1 small jar of black olives

3 hard boiled eggs, peeled and sliced

6 yellow potatoes

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Procedure:

Boil the potatoes and peel them. Let the potatoes to cool down cut them into thick slices. Boil 3 eggs, peel the and slice them. In order to prepare the dressing, in a blender, mix 1 teaspoon of yellow Chili Pasta, 2 small garlic cloves, vegetable oil , 1 cup of evaporated mil, 8 ounces of queso fresco and crackers. Taste it and if you want it more spicy, add more chili paste. If your dressing is runny and light, add more crackers to thicken. Drizzle the potatoes with the dressing and this dish is traditionally served with a garnish of lettuce, eggs and black olive.

Notes:

I mix 1/2 portion of queso fresco and 1/2 portion of fetta cheese for the dressing.