A Peruvian starter of tender potatoes under a thick, silky huancaína with yellow chile clearly in charge. Fresh cheese gives the sauce body while the potato softens its gentle heat. It looks simple until the first bite makes you want just a little more.
Turn what you find into an experience you can actually bring to your kitchen.
Place the yellow potatoes and eggs in a large pot, cover them with the cold water, and bring to a boil. Once boiling, remove the eggs after 10 minutes and let the potatoes continue for 10 to 15 minutes more, until a knife slides into the center without resistance while the potato still holds together and has not split open. Drain and let them cool slightly while you finish the sauce.
While the potatoes cook, open the ají amarillo peppers and remove the stems, seeds, and thick ribs. Heat a little over one third of the oil in a skillet and cook the red onion for 3 minutes, until translucent; add the garlic and chile, then cook for 4 to 5 minutes more, stirring, until the chile is soft, glossy, and no longer smells raw. Take it off the heat and let it cool for a couple of minutes.
Transfer the warm aderezo to the blender and add the fresh cheese, evaporated milk, the remaining oil, and the salt. Blend for 45 to 60 seconds, until the sauce is smooth, glossy, and thick, yet still falls in a broad ribbon and coats a spoon without turning pasty. Stop as soon as it reaches that texture.
Peel the potatoes once they are cool enough to handle and cut them into thick slices; peel the eggs as well and halve or quarter them. Arrange the lettuce on the serving dish, set the potatoes on top, and spoon over a generous layer of huancaína; finish with the egg and black olives. Serve cool or at room temperature, not ice-cold. If the sauce hugs the potatoes without running off and still feels silky when tasted, the texture is right. And that is it—get it to the table before someone starts stealing spoonfuls of sauce 😌
