Papa a la huancaina

Papa a la huancaína is a traditional dish originating in the central Andes of Peru. The word ‘papa’ means ‘potato’ in Quechua, while ‘huancaína’ refers to the city of Huancayo.
This cold dish consists mainly of boiled potatoes topped with a creamy, slightly spicy sauce made from fresh cheese, Peruvian yellow chilli (ají amarillo), milk, oil, garlic and salt. It is served on lettuce leaves and garnished with hard-boiled eggs and black olives.
Papa a la huancaína is usually served as a starter, especially at family meals or parties, but Peruvians also take it with them on picnics.

Ingredients (serves 4)

4 Columbus eggs
600g new potatoes
2 Peruvian yellow chillies (ají amarillo) – deseeded and stalks removed (or 1 mild chilli + a little chilli to adjust the heat if ají is unavailable)
200g feta cheese
10cl whole milk
4 tablespoons olive oil
1 clove garlic
Black olives (kalamata)
Lettuce leaves
Salt, pepper

Preparation

Wash the potatoes, then cook them with their skins on in salted water for 20 minutes, until tender. Drain and leave to cool. Peel them if desired.
Blanch the chillies twice in boiling water to soften their heat (optional). Then blend the chillies with the cheese, milk, oil, garlic, salt and pepper until you have a smooth sauce. Adjust the texture with a little milk or oil to taste.
Place a lettuce leaf on each plate. Cut the potatoes into thick slices and place them on top. Drizzle generously with huancaína sauce. Garnish with halved hard-boiled eggs and olives.