Papas a la Huancaina

Bring a large pot of water to a boil. Add potatoes; cook until tender when pierced with a fork 30 to 45 minutes. Drain and let cool about 15 minutes.

Heat olive oil in a small saucepan. Add yellow chile peppers and garlic cloves; cook and stir until lightly golden about 2 minutes.

Transfer chile peppers and garlic cloves to a blender. Add queso blanco and vegetable oil; blend until smooth. Thin with heavy cream until a creamy consistency is reached.

Arrange lettuce leaves on a large platter. Cut potatoes in half and place on top. Pour sauce over potatoes. Garnish with hard-boiled eggs and black olives.