INGREDIENTS:11/3 cups queso fresco (fresh Mexican cheese)
11/3 cups feta cheese
1 cup evaporated milk
2 hard-cooked egg whites
4 large soda crackers (available in Latin grocery stores, or substitute 8 saltine crackers and season with slightly less salt)
4 Tbsp. aji amarillo paste (Peruvian hot yellow pepper sold in jars, or frozen whole)*
1 tsp. turmeric
4 Tbsp. extra-virgin olive oil
as needed, salt
8 lbs. medium potatoes
24 iceberg lettuce cups
48 Peruvian black olives (packed in brine) or kalamata olives, pitted and sliced DIRECTIONS:In blender container, process queso fresco, feta cheese and evaporated milk until well blended. Add egg white, crackers, aji amarillo paste and turmeric; process until blended. With motor running, slowly add oil. Season to taste with salt. Cover and refrigerate until cold; sauce will thicken on standing.
Place potatoes in large pot with 2 Tbsp. salt and cold water to cover. Bring to a boil; reduce heat and simmer about 20 minutes, or until potatoes are tender. Drain and refrigerate until cool; cut into ¼ inch slices. Fold potatoes and sauce together with a rubber spatula. Cover and chill before using. Yields 18 cups.
For each serving to order: Spoon 3/4 cup potato mixture into a lettuce cup; garnish with olives.
*If whole aji amarillo are used, peel, seed and puree in a blender with a small amount of vegetable oil. Use as directed. SERVINGS:24 servings From:Chef James Schenk, Destino, San Francisco PHOTO CREDIT:Photo Credit: UNITED STATES POTATO BOARD