Aji Amarillo Huancaina Sauce

Heat vegetable oil in a saucepan over medium heat. Add chopped red onion and garlic cloves. Sauté until softened and translucent, about 5-7 minutes, stirring occasionally.

Add the aji amarillo paste to the saucepan. Stir well and cook for another 2-3 minutes until fragrant.

Remove the saucepan from heat and let the mixture cool completely. This is crucial for blending.

Transfer the cooled sauce base to a blender. Add the saltine crackers, queso fresco, evaporated milk, and salt to taste.

Blend on high speed until the sauce is completely smooth and creamy. If the sauce is too thick, add a little more evaporated milk or water, one tablespoon at a time, until desired consistency is reached.

Peel the boiled potatoes (purple and yellow if available) and slice them into rounds or halves, depending on size.

Peel the hard-boiled eggs and slice them into halves or quarters.

Place lettuce leaves at the bottom of a serving plate or bowl.

Arrange the sliced potatoes (both colors) and egg slices over the lettuce.

Generously drizzle the huancaina sauce over the potatoes and eggs. Garnish with black olives, sliced aji amarillo strips, and parsley sprigs if desired.