Potatoes à la Huancaina

Ingredients

 * 2 lb white potatoes
 * 1 tbl olive oil
 * 1/2 med onion, sliced
 * 1/2 tbl yellow chili
 * 1 cup nonfat cottage cheese
 * 2 oz grated cheese
 * 1/2 cup skim milk
 * 1 head romaine lettuce
 * 2 tbl chopped fresh parsley
 * 6 x black olives

Directions

 * Cover the potatoes with water.
 * Bring to a boil and cook until tender.
 * Drain and cool.
 * Peel and slice into 1/2-inch rounds.
 * In a skillet, warm the olive oil over medium heat.
 * Add onion and chili and cook about 6 minutes.
 * Put the onion in a blender and add the cottage cheese, grated cheese, and skim milk.
 * Puree until smooth.
 * Arrange some potato slices on top of the lettuce and spoon sauce over them.
 * Sprinkle with chopped parsley; decorate each with an olive and serve.
 * Serve with grilled fish.