Papas A La Huancaina

• 8 Yukon Gold potatoes
• 1 teaspoon olive oil
• 4 yellow chile peppers
• 2 garlic cloves
• 14 ounces queso blanco (fresh white cheese)
• 1/2 cup vegetable oil
• 2 tablespoons heavy whipping cream, or more as needed (optional)
• 4 leaves lettuce, or more to taste
• 2 hard-boiled eggs, halved
• 6 large black olives, halved

1. Bring a large pot of water to a boil. Add potatoes; cook until tender when pierced with a fork, 30 to 45 minutes. Drain and let cool, about 15 minutes.
2. Heat olive oil in a small saucepan. Add yellow chile peppers and garlic cloves; cook and stir until lightly golden, about 2 minutes.
3. Transfer chile peppers and garlic cloves to a blender. Add queso blanco and vegetable oil; blend until smooth. Thin with heavy cream until a creamy consistency is reached.
4. Arrange lettuce leaves on a large platter. Cut potatoes in half and place on top. Pour sauce over potatoes. Garnish with hard-boiled eggs and black olives.

potatoes, olive oil, yellow chile peppers, garlic, queso blanco, vegetable oil, heavy whipping cream, leaves lettuce, eggs, black olives

Taken from www.allrecipes.com/recipe/255430/papas-a-la-huancaina/ (may not work)