Papa a la Huancaína

Method

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1. 1Boil the potatoes in their skins in salted water for 20-25 minutes, until a knife slides in easily. Drain, peel and let cool completely.
2. 2Meanwhile heat 1 tbsp of the oil in a small pan and cook the onion, garlic and peppers (or chili paste) for 4-5 minutes until the onion softens.
3. 3Tip the mixture into a blender and add the cheese, milk, crackers and remaining oil.
4. 4Blend for 1-2 minutes until smooth and glossy. It should pour like heavy cream: add a splash of milk if too thick, or another cracker if too thin.
5. 5Taste and add salt if needed. The sauce should be mildly spicy, cheesy and well seasoned.
6. 6Cut the cooled potatoes into thick slices and arrange them over lettuce leaves on a platter.
7. 7Pour the sauce generously over the potatoes, garnish with egg slices and olives, and serve at room temperature or chilled.