Salad

10 medium potatoes (new potatoes are best)
1 pound of cheese (white "Fresco" mexican cheese works ok, but you could use Feta cheese for a "stronger" flavor)
2 small hot peppers (yellow aji mirasol works best but you could use de yellow mexican chile too)
1 cup evaporated milk
1/2 cup vegetable oil
1 garlic clove
8 saltine crackers
salt and pepper
lettuce
3 hard cooked eggs
black olives

Cook and peel potatoes and allow to cool.
In a blender, blend the cheese, peppers, milk, oil, garlic, crackers, salt and pepper. The sauce should be fairly thick; add crackers if not thick enough, add milk if too thick.

Lay a bed of lettuce in a serving dish and place the potatoes on top. Cover with the sauce. Cut the hard boiled eggs in half and place on top of the potatoes. Add black olives if desired.

This dish can be served slightly cold.

This recipe has been brought to us Fatima.