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Ingredients
[/vc_column_text][vc_row_inner][vc_column_inner width=”1/2″][vc_column_text]12 yellow potatoes, peeled
CREAM SAUCE:
1 lb Queso Fresco
1 tbsp olive oil
1 garlic clove
1 tbsp aji amarillo paste
Milk[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text]GARNISH:
Black olives
Lettuce
Hard-boiled eggs, halved lengthwise[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_column_text]
Directions
Boil potatoes until tender. Let cool before cutting into 1/4 – 1/2″ slices.
CREAM SAUCE:
Combine all ingredients and blend thoroughly.
PLATING WITH GARNISH:
Place large lettuce leaf on plate, then add potato slices, followed by the cream sauce drizzled generously over the potatoes. Garnish each serving with an egg half and two black olive halves.[/vc_column_text][/vc_column][/vc_row]