Papas A La Huancaina (Peruvian Potato Salad)

Servings: 8
Ingredients:

8 oz Muenster cheese, freshly            1 tb Lemon juice
-grated                           1/4 c  Finely chopped onion
4    Hard boiled egg yolks                    Salt and pepper to taste
2    Smashed, seeded mild green          2 lb Potatoes, cooked, peeled
-chili peppers or                        Bibb lettuce leaves
1 tb Chili powder                        3    Hard boiled eggs, quartered
1/4 c  Olive oil                           6    Black olives or pimeto
1 c  Heavy cream                              -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.

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