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Papas a la Huancaína

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Papas a la Huancaína is a classic Peruvian dish featuring tender boiled potatoes topped with a rich, creamy, and mildly spicy yellow cheese sauce made with aji amarillo peppers. Traditionally served chilled, it’s a vibrant and flavorful appetizer or side dish.

Ingredients

  • 2 pounds yellow potatoes
  • 8 ounces queso fresco
  • 2 aji amarillo peppers, seeded and chopped
  • 1/2 cup evaporated milk
  • 4 saltine crackers
  • 2 tablespoons vegetable oil
  • 1 clove garlic
  • 1/2 teaspoon salt (or to taste)
  • 2 hard-boiled eggs, sliced
  • 1/4 cup black olives
  • Lettuce leaves, for serving

Instructions

  1. Wash potatoes and boil in salted water for 15–20 minutes until fork-tender. Drain, cool slightly, peel, and slice into thick rounds.
  2. In a blender, combine queso fresco, aji amarillo peppers, evaporated milk, saltine crackers, vegetable oil, garlic, and salt.
  3. Blend until completely smooth and creamy. Adjust consistency with additional milk if needed.
  4. Arrange lettuce leaves on a serving platter and place sliced potatoes on top.
  5. Generously spoon the huancaína sauce over the potatoes.
  6. Garnish with sliced hard-boiled eggs and black olives.
  7. Serve chilled or at room temperature.

Notes

  • Remove seeds and veins from aji amarillo for milder heat.
  • Feta blended with a small amount of cream cheese can substitute for queso fresco.
  • Sauce can be made up to 2 days ahead and refrigerated.
  • If sauce thickens when chilled, stir in a splash of milk to loosen.
  • Freezing is not recommended as texture may change.

Nutrition

Find it online: https://thefamilycooking.com/papas-a-la-huancaina/