Papa a la Huancaína is a Peruvian appetizer of boiled yellow potatoes in a spicy, creamy sauce. The rich sauce is made of fresh cheese, mayo, aji amarillo (yellow Peruvian pepper) & milk mixed in a blender. Some recipes like this one from our friends at Vivemejor.com call for garlic, onion and crushed saltines.
Papa a la Huancaína is a staple of everyday and holiday cuisine throughout the country. Typically served cold as a starter, it’s a favorite Peruvians picnic food. But you don’t need to wait for it to warm up outside, your guests will be impressed by this simple dish and your newfound wisdom on where it was first created.
Read Related: TAJIN Style Pan Fried Potatoes
PAPAS A LA HAUNCAINA
Prep Time: 20
Cook Time: 20
2 pounds Yukon gold potatoes
1 cup crumbled queso fresco cheese
½ cup Hellmann’s® or Best Foods® Real Mayonnaise
3 Tbsp. aji amarillo chili pepper paste
½ cup milk
1 clove garlic, chopped
4 soda crackers
1. Bring potatoes and lightly salted water to cover to a boil in large pot over medium-high heat. Reduce heat and cook covered until potatoes are tender, about 20 minutes. Drain; when cool enough to handle remove skins.
2. Puree queso fresco, Hellmann’s® or Best Foods® Real Mayonnaise, chili pepper paste, milk, garlic and soda crackers in blender until smooth.
3. Slice potatoes 1/4inch thick. Spoon sauce over potatoes and garnish, if desired, with Kalamata olives and chopped parsley.
Photo & recipe courtesy Vivemejor.com.