1 lb purple potatoes, boiled, peeled & cooled
1 lb Yukon gold potatoes, boiled, peeled & cooled
3 hard boiled eggs, peeled & quartered lengthwise
4 tbsp aji amarillo (Peruvian hot yellow pepper) paste or 2 other hot peppers, seeded & chopped
6 oz queso fresco or feta cheese, crumbled
1/3 cup evaporated milk
1 small onion, chopped
2 cloves garlic, chopped
1 red bell pepper
6 tsp extra virgin olive oil
Salt to taste
4 cups shredded lettuce
2 tomatoes cut into wedges
12 black olives, pitted & halved
Freshly ground black pepper
½ cup fresh cilantro, chopped (optional)
Cut boiled and peeled potatoes lengthwise into quarters. Set aside in a bowl in the refrigerator until serving.
Cut bell pepper into halves lengthwise and remove the seeds. Put the bell pepper halves on a baking sheet lined with aluminum foil with the skin side up.
Broil until blackened in about 6-8 minutes.
Cool for a few minutes and remove blackened skin. Chop into pieces.
Heat a small pan with 1 teaspoon olive oil over medium high heat.
Sauté the onion until browned in about 5 minutes.
Add the garlic and sauté for 1 minute.
Put the onion-garlic mixture in a food processor along with the aji amarillo paste, cheese, milk, bell pepper, 5 teaspoons olive oil, and salt to taste. Process until sauce is smooth and thick.
Divide shredded lettuce on six plates equally. Arrange the potatoes over the lettuce. Drizzle sauce over the potatoes. Arrange the egg and tomato wedges, and olives over the lettuce equally. Sprinkle with freshly ground black pepper and cilantro to garnish if desired.
Serve immediately or let sit in the refrigerator for sometime to serve chilled.