Potatoes With Huancaína Sauce (Papa A La Huancaína)

• 2 pounds Yukon gold or blue potatoes
• 1 1/4 teaspoons salt, divided
• 1 red bell pepper
• 2 tablespoons olive oil, divided
• 1/4 cup chopped onion
• 2 garlic cloves, minced
• 1/3 cup evaporated fat-free milk
• 1/4 cup aji amarillo paste, or 3 peeled and seeded aji amarillo peppers
• 6 ounces queso fresco or sheep's milk feta cheese
• 4 cups shredded iceberg lettuce
• 2 hard-cooked large eggs, each sliced into 6 wedges
• 1/4 cup kalamata or black olives, pitted and halved lengthwise

1. Place unpeeled potatoes and 1 teaspoon salt in a large saucepan; cover with water. Bring to boil over high heat. Cover, reduce heat to medium-low, and cook 25 minutes or until potatoes are tender. Drain and cool slightly. Peel potatoes, and cut lengthwise into 1/4-inch-thick slices.
2. Preheat broiler.
3. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 6 to 8 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 5 minutes. Peel and coarsely chop to measure 1/3 cup.
4. Heat a small nonstick skillet over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion; saute 5 minutes or until lightly browned. Add garlic; saute 1 minute.
5. Place onion mixture, 1/3 cup roasted red bell pepper, milk, aji amarillo paste, cheese, remaining 5 teaspoons oil, and remaining 1/4 teaspoon salt in a blender; process 3 minutes or until thick and smooth, scraping sides.
6. Arrange potato slices on each of 6 lettuce-lined plates. Spoon sauce over potatoes; arrange egg wedges and olives around potatoes on each plate.

gold, salt, red bell pepper, olive oil, onion, garlic, milk, aji amarillo paste, queso fresco, shredded iceberg lettuce, eggs, black olives

Taken from www.myrecipes.com/recipe/potatoes-huancaina-sauce (may not work)