Peruvian Potato and Corn Salad with Huancaina Dressing

Boil the potatoes in salted water until tender, about 20-25 minutes. Drain and let cool slightly. Once cool enough to handle, peel and slice or dice into bite-sized pieces.

Cook the corn. If using fresh corn, you can grill it, boil it for 5-7 minutes, or steam it. Cut the kernels off the cob. If using frozen corn, steam or microwave until heated through.

Prepare the Huancaina sauce: In a blender or food processor, combine the queso fresco, aji amarillo paste, saltine crackers, evaporated milk, vegetable oil, lime juice, salt, and pepper. Blend until smooth and creamy, adding more evaporated milk if needed to reach your desired consistency. Taste and adjust seasoning as necessary.

In a large bowl, combine the cooked potatoes, corn, and chopped romaine lettuce.

Gently toss the potato and corn mixture with about half of the Huancaina sauce. Reserve the remaining sauce for drizzling.

Divide the salad among serving plates. Top with crumbled queso fresco, sliced black olives, and quartered hard-boiled eggs (optional).

Drizzle the remaining Huancaina sauce over each salad. Garnish with chopped fresh parsley and serve immediately.