Yield: 8 servings
|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.