Papa a la Huancaína (Peru)

Preparation

1. 1

   Boil the potatoes whole (skin on) in salted water for 20-25 minutes, until a knife slides in easily.

2. 2

   Drain, let cool for 10 minutes so they're easier to handle, peel and cut into thick rounds about 1cm/⅜ inch.

3. 3

   Meanwhile, blend the cheese, aji amarillo, milk and a drizzle of oil until you get a smooth, creamy, bright yellow sauce — add a little more milk if it seems too thick.

4. 4

   Taste and adjust the salt and heat to your liking.

5. 5

   Arrange the warm potato rounds on a bed of lettuce, cover generously with the sauce, and garnish with olives and hard-boiled egg wedges (boiled for 10 minutes, then cooled in cold water) before serving at room temperature.