in a large sauce pan boil potatoes in their skin in salty water

in another small sauce pan boil eggs

while eggs and potatoes boil, in a blender blend together cheese, crackers, curry, aji Amarillo, milk and oil until it is completely blended together. the consistency of the sauce should be not too thick but not too liquidy. The sauce should fall off the spoon slowly. If it is too thick add more milk, if its too thin add more crackers

once potatoes and eggs are boiled, carefully peel each.

To plate slice the potatoes along the length. Cut the eggs in half. Place a leaf of lettuce on the plate, then the potatoes, top with sauce, and add eggs and olives for garnishment.

This is to be eaten at room temperature and it is delicious. Got this recipe from my Peruvian friend