Ingredients:
8 yellow or while potatoes
Lettuce leaves
2 hard-boiled eggs
8 large black olives, halved
4 tablespoons vegetable oil
1/2 cup chopped onion
3-4 yellow chile peppers, or 1/2 cup jarred ají amarillo paste
2 cloves garlic, mashed
2 cups white farmer's cheese (queso fresco)
4 saltine crackers
3/4 cup evaporated milk
Salt and pepper to taste

Directions:
For the Huancaína sauce: REMOVE seeds from chile and chop them. SAUTÉ onion, garlic and chile peppers about 3-5 minutes. REMOVE and let cool. BLEND the mixture together with evaporated milk. ADD cheese and crackers and BLEND until smooth. Sauce should be fairly thick. SEASON with salt and pepper to taste. For the final dish: HEAT a large pot of salted water to boiling. ADD the potatoes. BOIL until tender. DRAIN and let cool. SLICE potatoes and arrange on top of the lettuce leaves. POUR Huancaína sauce over potatoes, and garnish with slices of hard-boiled egg and black olive halves.

Tip: If you prefer a spicier sauce, add an extra yellow chile pepper