Papa a la Huancaína

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

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
Andes
Huancayo
Starter
Sauce
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.