10 olives black pitted sliced (Kalamata or Botija Peruvian olives)
0.3 cup evaporated milk
2 cups feta cheese crumbled
2 tablespoons freshly flat-leaf parsley chopped
1 garlic clove finely minced
3 hardboiled eggs peeled sliced
0.5 juice of lime juiced
4 large lettuce leaves (such as Bibb or romaine)
4 medium russett potatoes
4 servings salt
0.5 cup vegetable oil
Equipment
knife
pot
blender
Directions
Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance.
Drain the potatoes and let them cool slightly. Slice the potatoes into 1/2-inch rounds and set aside.
Combine the cheese, evaporated milk, oil, chile, garlic, and the lime juice in a blender and puree until smooth. The sauce should be creamy and pourable. If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out.
Arrange the lettuce leaves on a platter and top with the sliced potatoes.
Pour the sauce over the potatoes.
Garnish with slices of hard boiled egg and olives.
