Potato-olive salad from Peru

Ingredients

10 large potatoes
625 g feta cheese, crumbled
200 ml milk, condensed
75 g Bresc Black Kalamata olive tapenade
50 g parsley, freshly chopped
25 g Bresc Parrillada piri piri
25 g Bresc Freshly chopped garlic
13 g Bresc Red chilli puree
5 heads little gem
8 eggs
1 lime
salt

Preparation method

Cook the potatoes on a medium heat for 30 minutes. Pour off the water, drain the potatoes and leave to cool, then slice the potatoes into 12-13-millimetre slices. Put the feta cheese, milk, chilli puree, parrillada piri piri and lime juice in a blender and puree to make a smooth sauce. Boil the eggs for 7 minutes, peel them and slice them. Arrange the lettuce leaves on a dish and place the potato slices on top. Pour the sauce over the potatoes and garnish with slices of egg, olive tapenade and parsley.