Papas a la Huancaina

Ingredients:

• 10 russett (brown skin) potatoes, cooked, peeled and cut into 1-2" pieces
• 2 cups queso fresco, that should be one package, but if really small package, then use 2
• salt and pepper to taste
• 2 Tablespoons ground jalapeño pepper (reserve some of the ground peppers from ají before you mix in the olive oil etc)
• few drops of lemon juice
• 1 cup olive oil
• 6 hard boiled egg yolks
• ½ cup milk or half-and-half
• ¼ cup onion, finely chopped and soaked in boiling water (sometimes I omit this step)
• 5 hard boiled eggs sliced (for garnish)
• 10 ripe olives (for garnish)
• lettuce leaves, lay potatoes on these (although I usually don’t)

Instructions:

Mix cheese and egg yolks in food processor. Add hot peppers, salt and pepper. Pour in oil, a few drops at a time, then add milk and lemon juice. Mix thoroughly, add onions if choose to.

Pour over potatoes, garnish as you like.