Papas a la Huancaina

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Translation: Huancayo-style Potatoes

Alternate Spellings: Papa a la Huancaina, Papas a la Huaincaina

Cuisine: Peruvian

Region: Huancayo

Recipe Type: Side

Average User Rating: 5 / 5

Vegetarian / Vegan: Vegetarian

This Peruvian potato salad is usually served cold, covered with a spicy cheese sauce and garnished with black olive, hard boiled egg, and lettuce. If you cannot find aji amarillo, substitute a pureed hot pepper of your choice, though the flavor will be considerably different.

Ingredients:

4 large yellow or white potatoes, peeled (such as Yukon gold)
1 hard boiled egg, sliced
4 black olives, cut in half
Leaf lettuce, for garnish

Huancaina Sauce:

2 TB canola oil
1 clove garlic, minced
2 tsp. aji amarillo
1 cup queso fresco, crumbled
1/2-3/4 cup evaporated milk
1 saltine cracker, crumbled very finely
salt & pepper, to taste

Directions:

Cut potatoes in half lengthwise and boil until fork tender. Chill until ready to use. Place all ingredients except queso fresco and evaporated milk into a food processor and blend. Add cheese and pulse until combined. After adding cheese, and while blending, slowly add the evaporated milk until the mixture reaches a thick, sauce-like consistency. Add salt and pepper to taste. Place lettuce leaves on a plate and top with chilled potato halves. Pour cheese sauce over potatoes and garnish with slices of hard boiled egg and black olives.

Submitted By: Chris

Prep Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4

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