This Andean Peruvian appetizer features boiled potato slices covered in a creamy sauce made with yellow hot pepper and fresh cheese. Served cold, it works as a starter or a light meal.
Blend the cheese, hot pepper paste, milk, olive oil, and salt until smooth and creamy.
Arrange the boiled potato slices on a serving platter.
Pour plenty of sauce over the potatoes.
Garnish with hard-boiled egg and olives. Serve at room temperature or cold.
The sauce can be stored in a sealed container in the refrigerator for 3 days. Eat the assembled dish the same day because the potatoes may release water. Allergens: According to the ingredient list, contains milk and dairy products and eggs. Check product labels for other allergens in packaged products.
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