Potatoes in huancaína sauce

A Peruvian classic: cold sliced potatoes under a silky, gently spicy yellow cheese sauce, with boiled egg and black olives. It tastes far richer than it is, and is good at room temperature on a spread.

Ingredients

• 600 g New potatoes, or waxy potatoes
• 2 Eggs
• 15 ml Vegetable oil
• 0.5 Onions, roughly chopped
• 0.1 Garlic, sliced
• 1 Peppers, yellow, roughly chopped
• 1 Fresh chillies, deseeded
• 0.5 g Ground turmeric
• 150 g Feta
• 120 g Evaporated milk
• 1 g Salt
• 1 Little gem lettuce, leaves separated
• 40 g Black olives

Method

1. Boil the potatoes in salted water for 15–20 minutes until tender, adding the eggs for the last 9 minutes. Drain, cool the eggs in cold water and let the potatoes cool.
2. Meanwhile fry the onion, garlic, yellow pepper and chilli in the oil over a medium heat for 8 minutes until soft but not coloured. Stir in the turmeric.
3. Blend the softened veg with the feta and evaporated milk until completely smooth and pourable, like thick cream. Add a splash of water if needed and taste for salt (feta is already salty).
4. Lay the lettuce leaves on a platter, top with thick slices of potato and spoon over the sauce. Finish with quartered eggs and olives.