To begin, place the potatoes (skin on) in a large pot of cold, salted water. Bring to a boil and cook until fork tender, around 20 minutes. Avoid overcooking to maintain texture. Drain and let cool. Move to preparing the sauce.

In a blender, add aji amarillo paste, garlic, crackers, evaporated milk, and oil. Blend on high until smooth. This forms the creamy base of the Huancaína sauce. Proceed to adding cheese.

Break the queso fresco into chunks and add it to the blender. Blend again until the sauce is thick and creamy. Adjust with a splash more milk if needed for pouring consistency. Continue to seasoning.

Taste the sauce and add salt to your liking. If using feta instead of queso fresco, rinse it beforehand and reduce added salt. Once seasoned, transfer to a bowl and refrigerate. Move to preparing the garnish.

Once the potatoes are cool enough to handle, peel and cut them into 1 cm thick rounds. These slices will form the base layer of the dish. Proceed to plating.

Lay one lettuce leaf on each serving plate. Arrange the potato slices on top in a fan or circular shape. This will catch the sauce beautifully. Get ready to add sauce.

Generously spoon the chilled Huancaína sauce over the potatoes. Let it pool naturally—this dish is meant to be creamy and bold in presentation. Move to adding toppings.

Place half a hard-boiled egg and two olive halves on each plate as garnish. Their flavours contrast the rich sauce while nodding to traditional presentation. Finalise the serving details next.

Papa a la Huancaína is best served cold or at room temperature. Ideal as an appetiser or light lunch, it can also accompany grilled meats or rice dishes. For added elegance, drizzle a touch of olive oil before serving.