October 31, 2008

Recipe: Papa a la Huancaina (Huancayo style potatoes)

"Papa a la Huancaina" can be translated as "Huancayo style potatoes" and it's a Peruvian salad of boiled yellow potatoes in a spicy, creamy sauce called Huancaina sauce. This dish is typically served over lettuce leaves and garnished with black olives, white corn kernels and hard boiled egg quarters. Extremely delicious.


• 10 medium potatoes (new or red a good choice or Yukon Gold potatoes)
• 1 lb queso fresco or romano cheese or Mexican blend cheese or feta, work well
• 6 red sweet peppers (use small sweet red and orange Ajies peppers. When using whole ajies, first clean out the seeds)
• 1/4 small habanero pepper (clean out the seeds or be careful it is very hot)
• 1 cup evaporated milk
• 1/2 cup vegetable oil
• salt and pepper
• lettuce
• 3 hardboiled egg
• black olives
• 2 garlic cloves


First, boil, peel and cut in slices potatoes (Yukon Gold potatoes).

Then, in a blender, mix the cheese, peppers, milk, oil, garlic, salt and pepper. The sauce should be fairly thick; add more cheese and olive oil if not, or add milk is too thick.

You have to lay a bed of lettuce in a serving dish and place the potatoes on top. Cover with the sauce. Cut the hard boiled eggs in quarters or halfs and place on top of the potatoes. Add black olives if desired.

This dish can be served slightly cold.

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