2	lbs. small Yukon Gold or new potatoes, scrubbed

Put potatoes in large pot and add water to cover. Add salt and bring water to boil. Boil about 12 minutes, or until potatoes are cooked through but still firm. Drain and let cool to the touch.

6	oz. queso blanco (Mexican white cheese) or mold feta
1/2	aji mirasol, or 1 t. aji amarillo, or 1 guajillo chile, soaked in water until soft and chopped, or 1/4 t. cayenne pepper
1	4-oz. package saltine crackers, crumbled
1	12-oz. can evaporated milk
2	t. ground turmeric
	Lettuce leaves for serving
	Peruvian or kalamata olives for garnish

Using blender or food processor, combine cheese, aji or other chile or spice, crackers, milk, and turmeric and process until smooth.

To serve: Slice potatoes 1/4-inch thick. Line platter with lettuce leaves; place potatoes on top. Pour salsa on top (if it's been chilled, stir to soften). Garnish with olives and serve.