Papa a la Huancaina
“Peruvian cold appetizer of sliced boiled potatoes draped in a creamy, spicy aji amarillo cheese sauce.”
Potato
Cheese
Onion
Garlic
Olive
EggWhere it comes from
Papa a la Huancaina is a classic Peruvian appetizer that hails from the Huancayo region, known for its bold flavors and vibrant colors. This dish features boiled potatoes covered in a creamy, spicy aji amarillo cheese sauce, making it a staple in Peruvian cuisine. The surprising detail is that it is often served cold, making it a refreshing dish perfect for warm weather.
On the Palate
How it's made
5 steps · Show ↓40 min active
How it's made
5 steps · Show ↓- 120 min
Boil potatoes in salted water until tender when pierced with a fork. Drain and let them cool completely.
- 25 min
In a pan, sauté sliced onions and minced garlic in vegetable oil until the onions are translucent and fragrant.
- 35 min
Blend sautéed onions, garlic, queso fresco, ají amarillo, and evaporated milk until smooth and creamy. Season with salt to taste.
- 45 min
Arrange lettuce leaves on a serving platter. Slice the cooled potatoes and layer them over the lettuce.
- 55 min
Pour the creamy sauce over the potatoes, ensuring they are well coated. Garnish with black olives and hard-boiled egg quarters.
