Papa a la Huancaina

• 4 medium yellow potatoes
• 1 cup feta cheese
• 1/4 cup evaporated milk
• 2 tablespoons vegetable oil
• 2 tablespoons aji amarillo paste
• 2 tablespoons lime juice
• 4 black olives black olives
• 2 tablespoons fresh parsley

Method

1. 1

   Start by boiling the yellow potatoes in salted water until fork-tender, about 15-20 minutes.

2. 2

   While the potatoes are cooking, prepare the Huancaina sauce. In a blender, combine the feta cheese, evaporated milk, vegetable oil, aji amarillo paste, and lime juice. Blend until smooth.

3. 3

   Once the potatoes are cooked, drain them and let them cool slightly. Peel and slice them into rounds.

4. 4

   Arrange the potato slices on a serving platter and generously pour the Huancaina sauce over the potatoes.

5. 5

   Garnish with black olives and chopped parsley for added flavor and color.

6. 6

   Serve chilled or at room temperature as an appetizer or side dish.