Potatoes à la Huancaina

Potatoes à la Huancaina

Ingredients

• 2 lb white potatoes
• 1 tbsp olive oil
• ½ med onion, sliced
• ½ tbsp yellow chili
• 1 cup non-fat cottage cheese
• 2 oz grated cheese
• ½ cup skim milk
• 1 head romaine lettuce
• 2 tbsp chopped fresh parsley
• 6 black olives

Directions

1. Cover the potatoes with water.
2. Bring to a boil and cook until tender.
3. Drain and cool.
4. Peel and slice into ½-inch rounds.
5. In a skillet, warm the olive oil over medium heat.
6. Add onion and chili and cook about 6 minutes.
7. Put the onion in a blender and add the cottage cheese, grated cheese, and skim milk.
8. Puree until smooth.
9. Arrange some potato slices on top of the lettuce and spoon sauce over them.
10. Sprinkle with chopped parsley; decorate each with an olive and serve.
11. Serve with grilled fish.