Place the eggs in plenty of cold water. Heat to a boil, and once boiling, cook for 10 minutes. Then turn off the heat and let them cool.

In a large pot with plenty of water, immerse the potatoes and cook over medium heat until a knife inserted into them doesn't stick. Let them cool, peel, cut into 3 cm slices, and set aside.

To make the sauce: In a skillet, heat a little oil and sauté the onions for 3 minutes. Set aside.

In a blender or food processor, combine the sautéed onions, evaporated milk, and yellow chili pepper. Process until you have a homogeneous mixture. Add the walnuts, then the cheese, and finally the crackers with a drizzle of oil. The sauce should be slightly thinner than mayonnaise; you can adjust the texture with more or fewer crackers.

On a plate, place the cooked potatoes, top with the huancaína sauce, garnish with hard-boiled eggs and olives, and enjoy!