Ingredients:

• 4 small white Tomasa potatoes.
• 4 small yellown potatoes.
• 4 smalll Huayro potatoes.
• 3 cooked yolks.l
• 4sliced chilies.
• ¼ kg.fresh cheese, requesonh or cheese cream .
• ¼ cup milk .
• ¼ cup vegetakl light oli or olive oil.
• 3 pieces of crackers.
• Salt and pepper.
• Juice of one lemon.

• Wash the potatoes and cook each type separately in a small quantity of water enough to cover them and add salt .Let them cook and then peel them .
• Put the potatoes on a tray , alternating the different types . Pour the huancaina cream and garnish to taste with quail eggs, yellow chili , slightly fried , leaves of curly lettuce ,olives without pips and persil leaves.
• The huancaina sauce is prepared by boiling the chilies without pips and veins in a small quantity of water and a pinch of sugar until they are soft and you can peel them. Put in the mixer chili, yolks, cheese (with national or imported cheese cream, the result will be delicious ), milk, oil, salt, pepper and crackers.Mix them until you get a creamy consistance. Finish seasoning with lemon juice.

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