Peruvian Potatoes with Spicy Cream Sauce (Papas a la Huancaina)

INGREDIENTS

• 2 tablespoons freshly chopped flat-leaf parsley
• 1/2 lime, juiced
• 4 large lettuce leaves (such as Bibb or romaine)
• 4 medium Russett potatoes
• 1 garlic clove, finely minced
• 1/2 cup vegetable oil
• 1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero
• 1/3 cup evaporated milk
• 8 ounces feta cheese, crumbled (about 2 cups)
• Salt
• 10 black olives pitted and sliced (Kalamata or Botija Peruvian olives)
• 3 hard-boiled eggs, peeled and sliced