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| 8 x ca. 30 g | Muenster cheese, freshly grated |
| 4 | Hard boiled egg yolks |
| 2 | Smashed, seeded mild green chili peppers or |
| 1 Esslöffel | chilli powder |
| 1/4 Tasse | olive oil |
| 1 Tasse | heavy cream |
| 1 Esslöffel | lemon juice |
| 1/4 Tasse | onion finely chopped |
| | salt |
| | pepper |
| 2 x ca. 450 g | Potatoes, cooked, peeled |
| | Bibb lettuce leaves |
| 3 | Hard boiled eggs, quartered |
| 6 | Black olives or pimeto stuffed olives |
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Combine cheese, egg yolks and chiles in a bowl and beat with a wooden spoon. Gradually add the oil, cream and lemon juice, while beating constantly. Add salt and freshly ground pepper to taste and blend thoroughly. Adjust seasoning. Arrange potatoes on a serving platter, top with the cheese sauce and garnish with the lettuce leaves, eggs and olives. Serve at room temperature or chilled. You can add turmeric (1/2 tsp) to the sauce, substitute cheddar for the Muenster. I've tried to make the sauce in my blender but it didn't work to well.
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