Papa a la Huancaína

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

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
Vegetarian
Spicy

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.