Ingredients
Scale
Yellow pepper sauce:
- ⅓ cup chopped onion
- 2 tablespoons olive oil, to cook the onion
- 6 tablespoons yellow pepper paste, store-bought or homemade; see Notes below
- 9 ounces queso fresco, see notes below
- ½ cup evaporated milk or whole milk
- ¼ cup olive oil
- 3 or 4 water crackers or saltines
- Salt and black pepper, to taste
- ½ teaspoon lime juice
Potatoes:
- 2 pounds baby or small potatoes, skins left on
- 2 or 3 tablespoons olive oil, for the potatoes
To assemble:
- 4 eggs, hard-boiled
- ½ cup of black olives, to serve
- 2 tablespoons chopped fresh parsley, to serve
Instructions
- In a skillet, sautée ⅓ cup chopped onion in 2 tablespoons olive oil over medium heat until lightly golden.
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Add 6 tablespoons yellow pepper paste and cook, stirring, for 1 minute.
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Use an immersion blender directly in the pan or transfer the mixture to a blender.
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Add 9 ounces queso fresco, ½ cup evaporated milk, 3 or 4 water crackers or saltines, salt and pepper to taste, and ¼ cup olive oil. Blend until smooth.
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Add ½ teaspoon lime juice and check seasonings, adjusting if necessary. If you want a thinner consistency, add a few more tablespoons olive oil.
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Meanwhile, cook 2 pounds baby potatoes in a large pan of salted water. Drain, transfer to a large bowl, add a couple of tablespoons olive oil, toss and let cool.
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In a serving bowl put potatoes and toss with some of the pepper sauce.
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Add some more sauce, sprinkle with 2 tablespoons chopped fresh parsley and arrange 4 hard-boiled eggs, cut into quarters, around the edges of the bowl. Scatter ½ cup black olives on top.
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Serve with a bowl of extra sauce drizzled with olive oil.