Papas a la Huancaina (8 servings) from Peru   - 10 medium potatoes (new potatoes are best) - 2 small hot peppers* *jalapenos or chilis piquin work well. Habaneros or Scotch Bonnets may be used but be careful as they are exceedingly hot. The number of peppers used may be increased according to taste. - 1 cup evaporated milk - 1/2 cup virgin olive oil - 2 cloves garlic - 1 tsp. dijon mustard - salt & pepper - lettuce - 3 hard-boiled eggs - black olives, pitted - 1 lb. cheese* *queso de Cajamarca (Peru) is the ideal cheese to use, however, this may not be readily available in the US. Good substitutes are romano, white Mexican cheese, or feta. In a blender, mix well the cheese, peppers, milk, olive oil, garlic, dijon mustard, salt & pepper. The sauce should be fairly thick, but not too thick. It should pour freely. Cook and peel potatoes. Allow to cool. Arrange potatoes on a bed of lettuce and pour the sauce over them. This sauce is delicious used with other vegetables, meats, and poultry as well.