Papas a la Huancaina Variation (8 servings) from Peru   10 medium potatoes (new potatoes are best) 1/2 lb. feta cheese, very finely crumbled 1/2 lb. Parmesan cheese, grated 2 Tbs. chopped fresh green chili peppers (jalapenos) 4 egg yolks 3 Tbs. fresh lemon juice 3/4 cup virgin olive oil 1 Tbs. virgin olive oil 1 cup minced onions 1/8 tsp. turmeric 1 cup heavy cream salt & pepper to taste In a medium-sized bowl, combine the cheeses, chili peppers, egg yolks, and lemon juice. Slowly add the 3/4 cup virgin olive oil, stirring constantly to keep the sauce combined. Pour 1 Tbs. virgin olive oil into a large skillet and saute the onions until translucent. Stir in the heavy cream and add the 1/8 tsp. turmeric. Season with salt & pepper to taste. Add this mixture to the above cheese sauce. Cook and peel potatoes. Allow to cool. Arrange potatoes on a bed of lettuce and pour the sauce over them.