This cold potato dish is a Peruvian classic. The sauce, lightly flavored with Aji Amarillo, keeps for 2-3 days in the fridge and is a great veggie dip or even pasta sauce.
To make the sauce, place ajis in a food processor. If using whole, rehydrated ajis, then purée them for 5 minutes. If using aji paste, proceed to step two.
Add remaining sauce ingredients and purée. Set aside.
Boil potatoes in salted water until they are cooked but still somewhat firm. Drain and dry completely.
Place lettuce leaves on a large plate. Slice potatoes and lay on lettuce leaves.
Pour the sauce over the potatoes and garnish with hardboiled eggs and olives.