Potatoes à la Huancaina

Ingredients

 * 2 lb white potatoes
 * 1 tbsp olive oil
 * ½ medium onion, sliced
 * ½ tbsp yellow chili
 * 1 cup non-fat cottage cheese
 * 2 oz grated cheese
 * ½ cup skim milk
 * 1 head romaine lettuce
 * 2 tbsp chopped fresh parsley
 * 6 black olives

Directions

 * 1) Cover the potatoes with water.
 * 2) Bring to a boil and cook until tender.
 * 3) Drain and cool.
 * 4) Peel and slice into ½-inch rounds.
 * 5) In a skillet, warm the olive oil over medium heat.
 * 6) Add onion and chili and cook about 6 minutes.
 * 7) Put the onion in a blender and add the cottage cheese, grated cheese, and skim milk.
 * 8) Puree until smooth.
 * 9) Arrange some potato slices on top of the lettuce and spoon sauce over them.
 * 10) Sprinkle with chopped parsley; decorate each with an olive and serve.
 * 11) Serve with grilled fish.