Originating from the Huancayo area of Peru, Papas a la Huancaína (Huancayo-style potatoes) is an authentic and unique potato salad dish consisting of a spicy, creamy, and rich cheese sauce, drizzled over boiled yellow or white potatoes.
This Papas a la Huancaína recipe uses Tropical Queso Peruano to keep it even more traditional.
- 1/2 cup ají amarillo (yellow pepper) paste
- 2 tablespoons vegetable oil
- 1 cup evaporated milk
- 4 soda crackers
- 8 oz. Tropical Queso Peruano
- Iceberg lettuce leaves
- 6 yellow potatoes, boiled and peeled
- Black olives
- 3 hard-boiled eggs, peeled and cut in slices
- Parsley sprigs
- Peel and boil the potatoes. Set them aside and let them cool.
- Put the aji amarillo paste in the blender, add oil and milk, and process with the crackers, Queso Peruano, and salt, until smooth.
- Cut the potatoes into thick slices
- Lay the lettuce leaves on your platter of choice and place the sliced potatoes over the lettuce. Pour the blended cream mixture over the potatoes so they are completely covered.
- Crumble extra cheese over the potatoes and garnish with black olives, hard-boiled eggs, and parsley.