Yield: 8 servings
Measure | Ingredient |
---|---|
8 ounces | Muenster cheese, freshly grated |
4 \N | Hard boiled egg yolks |
2 \N | Smashed, seeded mild green chili peppers or |
1 tablespoon | Chili powder |
¼ cup | Olive oil |
1 cup | Heavy cream |
1 tablespoon | Lemon juice |
¼ cup | Finely chopped onion |
\N \N | Salt and pepper to taste |
2 pounds | Potatoes, cooked, peeled |
\N \N | Bibb lettuce leaves |
3 \N | Hard boiled eggs, quartered |
6 \N | Black olives or pimeto stuffed olives |
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 (½ 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.