Title: Papas a la Huancaina (Peruvian Potato Salad)
Categories: Salad Vegetable Cheese
Yield: 8 Servings
| 8 | oz | Muenster cheese, freshly grated |
| 4 | | Hard boiled egg yolks |
| 2 | | Smashed, seeded mild green chili peppers or |
| 1 | tb | Chili powder |
| 1/4 | c | Olive oil |
| 1 | c | Heavy cream |
| 1 | tb | Lemon juice |
| 1/4 | c | Finely chopped onion |
| | | Salt and pepper to taste |
| 2 | lb | Potatoes, cooked, peeled |
| | | Bibb lettuce leaves |
| 3 | | Hard boiled eggs, quartered |
| 6 | | Black olives or pimeto stuffed olives |
Combine cheese, egg yolks and chiles in a bowl and beat with a wooden
spoon. Gradually add the oil, cream and lemon juice, while beating
constantly. Add salt and freshly ground pepper to taste and blend
thoroughly. Adjust seasoning. Arrange potatoes on a serving platter, top
with the cheese sauce and garnish with the lettuce leaves, eggs and olives.
Serve at room temperature or chilled. You can add turmeric (1/2 tsp) to the
sauce, substitute cheddar for the Muenster. I've tried to make the sauce in
my blender but it didn't work to well.