At a Glance
- Prep Method: null
- Yield: 24
Recipe By: United States Potato Board
- 1 1/3 cups Queso fresco
- 1 1/3 cup Feta cheese
- 1 cup Evaporated milk
- 2 Hard-cooked egg white
- 4 Large soda crackers*
- 4 tablespoons Aji Amarillo paste**
- 1 teaspoon Turmeric
- 4 tablespoons Extra-virgin olive oil
- Salt As needed
- 8 pounds Medium potatoes
- 24 Iceberg lettuce cups
- 48 Peruvian black olives (packed in brine) or kalamata olives, pitted and sliced
*Large soda crackers are available in Latin grocery stores, or substitute 8 saltine crackers for 4 soda crackers and season with slightly less salt.
**Aji amarillo is a Peruvian hot yellow pepper that can be found pureed in jars or frozen whole. For whole aji amarillo, peel, seed and puree in a blender with a small amount of vegetable oil; use as directed.
1. In blender container, process queso fresco, feta cheese and evaporated milk until well blended. Add egg white, crackers, aji amarillo paste and turmeric; process until blended. With motor running, slowly add oil. Season to taste with salt. Cover and refrigerate until cold; sauce will thicken on standing.
2. Place potatoes in large pot with 2 tablespoons salt and cold water to cover. Bring to a boil; reduce heat and simmer about 20 minutes, or until potatoes are tender. Drain and refrigerate until cool; cut into 1/4-inch slices. Fold potatoes and sauce together with a rubber spatula. Cover and chill before using. Yield: 18 cups
3. For each serving, to order: Spoon 3/4 cup potato mixture into a lettuce cup; garnish with olives.