Papas a la Huancaína means potatoes covered in sauce in the style of Huancayo, a city located in the Mantaro River Valley east of the capital of Peru.
10 medium potatoes
450 g Romano cheese
2 small jalapeno peppers
1 cup(s) milk
1/2 cup(s) vegetable oil
2 clove(s) garlic
8 crackers
1 tablespoon(s) mustard
lettuce leaves
3 hard boiled eggs
salt and pepper
black olives
Boil and peel the potatoes. Drain and let them cool.
In a blender, mix 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 it is too thick.
Lay a bed of lettuce in a serving platter 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 and serve at room temperature.
