Recipe for Potatoes a la Huancaína


2 pounds white potatoes, washed
1 tablespoon olive oil
½ medium onion, sliced
½ tablespoon yellow chili
1 cup nonfat cottage cheese
2 ounces grated cheese
½ cup skim milk
1 head romaine lettuce
2 tablespoons chopped fresh parsley
6 black olives


1. In a large saucepan, cover the potatoes with water. Bring to a boil and cook until tender when pierced with a skewer. Drain and cool. Peel and slice into ½-inch rounds.

2. Prepare the sauce. In a medium non-stick skillet, warm the olive oil over medium heat. Add onion and chili and cook until the onion is tender, about 6 minutes. Put the onion in a blender or food processor and addl the cottage cheese, grated cheese, and skim milk. Puree until smooth.

3. To serve, arrange some lettuce leaves on each of 6 salad plates. Arrange some potato slices on top of the lettuce and spoon sauce over them. Sprinkle with chopped parsley; decorate each with an olive and serve.

Serve with grilled fish.

6 servings

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