For the Huancaína Sauce>
For the potatoes
1 The sauce: boíl the chili peppers twice for 10 minutes each, changing the water and adding a teaspoon of sugar each time. Place the peppers, egg yolks, cheese, lemon or lime juice and oil in a blender and process until smooth. Season with salt and pepper to taste.
2 Adjust the consistency with evaporated milk or ground soda crackers.
3 Arrange the cooked potatoes on a plate and top with the Huancaína Sauce. Garnish with hardboiled eggs, parsley, black olives, and lettuce leaves.
Advice of Wine to combine
Suggest from Sommelier
A reserve Merlot with slighly toasty flavors and a soft, round texture would combine perfectly with this dish. Another alternative is a barrel-aged reserve Chardonnay that would be a bit lusk, like the preparation.