Papas A La Huancaina (peruvian Potato Salad)

Ingredients: 0.25 Cup Olive Oil 8.00 Oz Muenster Cheese, Freshly 2.00 Each Smashed, Seeded Mild Green 0.25 Cup Finely Chopped Onion 6.00 Each Black Olives Or Pimeto 3.00 Each Hard Boiled Eggs, Quartered 0.00 Salt And Pepper To Taste 1.00 Tablespoon Chili Powder 1.00 Cup Heavy Cream 1.00 Tablespoon Lemon Juice 2.00 Lb Potatoes, Cooked, Peeled 0.00 Bibb Lettuce Leaves 4.00 Each Hard Boiled Egg Yolks

Directions:

Combine cheese, egg yolks and chiles in a bowl and beat with a wooden spoon. Gradually add the oil, cream and lemon juice, while beating constantly. Add salt and freshly ground pepper to taste and blend thoroughly. Adjust seasoning. Arrange potatoes on a serving platter, top with the cheese sauce and garnish with the lettuce leaves, eggs and olives. Serve at room temperature or chilled. You can add turmeric (1/2 tsp) to the sauce, substitute cheddar for the Muenster. I've tried to make the sauce in my blender but it didn't work to well.