Vegetarian
Papa a la huancaína
Peruvian boiled potatoes covered in a creamy, mildly spicy sauce of yellow chilli and fresh cheese, with egg and black olives.
- 40 min15 prep · 25 cook
- EasyDifficulty
- 450 kcalper serving
Ingredients
4 servings
- Potatoes1 kg
- Ají amarillo paste3 tbsp
- Queso fresco or feta200 g
- Evaporated milk150 ml
- Salted crackers4
- garlic1 clove
- Vegetable oil2 tbsp
- Eggs4
- Black olives8
- Lettuce leavesto taste
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Boil the potatoes in their skins in salted water until tender. Peel and let them cool a little.
- 2
Hard-boil the eggs, cool in cold water and peel.
- 3
Blend the ají paste, cheese, milk, crackers, garlic and oil until smooth and thick enough to coat a spoon. Add milk or crackers to adjust.
- 4
Lay lettuce leaves on a plate, top with thick slices of potato and pour plenty of sauce over.
- 5
Garnish with egg halves and black olives and serve cold or at room temperature.
Tips and questions
- Where can I find ají amarillo?
- Latin American shops sell it as a paste in jars. In a pinch, blend a roasted yellow pepper with a little chilli.
- Can I make the sauce ahead?
- Yes, up to 2 days in the fridge. It thickens, so loosen it with a little milk.
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