papa a la huancaína

Papa a la Huancaína is a Peruvian potato dish, topped with a spicy Huancaína sauce.

It is typically served cold, as an appetizer, over lettuce and garnished with black olives and quartered hard boiled eggs.

4 large white potatoes
1 onion, minced in food processor
6 oz. of evaporated milk
4 Tablespoons aji amarillo paste or aji amarillo powder*
6 oz. of creamy peanut butter
2 hard boiled eggs
8 black olives

Boil potatoes until just firm and set them aside to cool.

In a sauce pan add the minced onion, evaporated milk, aji, and peanut butter. Heat on low until flavors have melded.

Cut potatoes into slices and arrange on a plate on top of the lettuce. Spoon this thick and creamy sauce over the potatoes and garnish with olives and hard boiled eggs.

* If using Aji amarillo ground powder only use 1 tablespoon.

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