Papa a la Huancaína

Method

1. 1

   Boil the potatoes and eggs together in salted water — eggs out at 10 minutes, potatoes when fully tender at about 15.

2. 2

   While they cook, blend the cheese, aji amarillo paste, evaporated milk, crackers and oil until completely smooth and pourable.

   💡 The crackers thicken the sauce — add one more if it blends up thin, a splash of milk if too thick.

3. 3

   Taste the sauce and season carefully — the cheese and crackers already carry salt.

   💡 The sauce should tingle, not burn; aji amarillo is about aroma more than heat.

4. 4

   Peel the potatoes and eggs and slice both into thick rounds.

5. 5

   Lay lettuce on plates, shingle the warm potato slices on top, pour over the cold sauce and finish with egg and olives.