NO PHOTO
Ingredients
Servings
- Potatoes, medium; new or red potatoes recommended10
- Cheese, Romano, Mexican or feta recommended1 lb
- Aji amarillo, Peruvian yellow chili peppers; seeded and deveined4
- Evaporated milk1 cup
- Vegetable oil1/2 cup
- Garlic2 clove
- Saltine crackers8
- Prepared mustard1 tbsp
- Salt
- Pepper
- Lettuce
- Hard boiled eggs, hard boiled3
- Black olives
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Peel and boil potatoes as you normally would. Drain water, and allow them to cool.
In a blender, purée the cheese, peppers, milk, oil, garlic, crackers, mustard, salt and pepper. The sauce should be fairly thick; add more crackers if not, or add milk if too thick
Lay a bed of lettuce in a serving dish and place the potatoes on top. Cover with the sauce. Cut the hard boiled eggs in half and place on top of the potatoes. Add black olives if desired.
