Vegetarian Papas a la Huancaina

Also: Papa a la Huancaina

This Peruvian potato salad is usually served cool, covered with a spicy cheese sauce and garnished with black olive, hard boiled egg, and lettuce. If you cannot find aji amarillo, substitute a pureed hot pepper of your choice, though the flavor will be considerably differnt.

4 large yellow or white potatoes, peeled (such as Yukon gold)
1 hard boiled egg, sliced
4 black olives, cut in half
Leaf lettuce, for garnish

Huancaina Sauce:

2 TB canola oil
1/2 white onion, chopped
2 cloves garlic, minced
2 tsp. aji amarillo
1 cup queso fresco, crumbled
1/2-3/4 cup heavy cream
salt & pepper to taste

Cut potatoes in half lengthwise and boil until fork tender. Chill until ready to use. Prepare the cheese sauce by heating the oil in a skillet over medium-high heat and sauteeing the onions, garlic, and aji for 3-4 minutes, until translucent and starting to very slightyl brown. Place onion mixture in food processor with queso fresco and blend. While blending, slowly add the cream until the sauce reaches a thick consistency. Add salt and pepper to taste. Place lettuce leaves on a plate and top with potato halves. Pour cheese sauce over potatoes and garnish with slices of hard boiled egg and black olives.

Serves 4 people as an appetizer