Potatoes with Huancaína Sauce (Papa a la Huancaína)

Ingredients

• 0.3 cup ají mirasol paste peeled seeded
• 0.3 cup olives black pitted halved lengthwise
• 0.3 cup evaporated milk fat-free
• 2  garlic clove minced
• 2 large hardboiled eggs sliced into 6 wedges
• 4 cups lettuce shredded
• 2 tablespoons olive oil divided
• 0.3 cup onion chopped
• 1  bell pepper red
• 1.3 teaspoons salt divided
• 6 ounces optional - few of cheese - we use sheep's milk 
• 2 pounds yukon gold potatoes blue

Equipment

• frying pan
• baking sheet
• sauce pan
• blender
• aluminum foil
• broiler

Directions

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.
2. Drain and cool slightly. Peel potatoes, and cut lengthwise into 1/4-inch-thick slices.
3. Preheat broiler.
4. Cut bell pepper in half lengthwise; discard seeds and membranes.
5. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 6 to 8 minutes or until blackened.
6. Place in a paper bag; fold to close tightly.
7. Let stand 5 minutes. Peel and coarsely chop to measure 1/3 cup.
8. Heat a small nonstick skillet over medium heat.
9. Add 1 teaspoon oil to pan; swirl to coat.
10. Add onion; saut 5 minutes or until lightly browned.
11. Add garlic; saut 1 minute.
12. 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.
13. Arrange potato slices on each of 6 lettuce-lined plates. Spoon sauce over potatoes; arrange egg wedges and olives around potatoes on each plate.