Name: Papa a la Huancaína
Yield: Serves 4
Cuisine: Peruvian
Ingredients: 4 parsley sprigs; 1 cup evaporated milk; 3 hard-boiled eggs, peeled and cut in slices; 8 Alfonso olives; 8 Iceberg or Romaine lettuce leaves; 2 tablespoons vegetable oil; Salt; 4 soda crackers; ½ cup ají amarillo paste; 8 ounces queso fresco (fresh white cheese); 6 yellow potatoes, boiled and peeled (see tip box)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

If you ask a Peruvian what her favorite sauce is, the answer will probably be the creamy salsa Huancaína. Legend has it that a cook created it to accompany the boiled potatoes she sold for lunch to the railway workers in Huancayo, a beautiful city high in the Andes.

Ingredients

½ cup ají amarillo paste
2 tablespoons vegetable oil
1

Americas
Peru
Huancayo
Andes
Sauce
Starter
Spicy
Vegetarian

Method

Put the ají amarillo paste in the blender, add oil and milk, and process with the crackers, queso fresco, and salt, until smooth.
Cut the potatoes in thick slices (about ½-inch thick).
Put 2 lettuce leaves on each plate, some potato slices, and cover with a few tablespoons of the sauce.

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Papa a la Huancaína

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