Place the potatoes in a large pot and cover with water.

Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance.

Drain the potatoes and let them cool slightly.

Slice the potatoe into 1/2 - inch rounds and set aside.

Combine the cheese, evaporated milk, oil, chile, garlic, and the lime juice in a blender and puree until smooth. If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out.

Arrange the lettuce leaves on a platter and top with the sliced potatoe.

Pour the sauce over the potatoes.

Garnish with slices of hard boiled egg and olives.

Garnish with chopped parsley.

Serve chilled or at room temperature.