Papa a la Huancaina


  • 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
  • lettuce


  • 1.


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

  • 2.


    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.

  • 3.


    Serve by itself as an appetizer, or as a side

Papa a la huancaĆ­na

Papa a la HuancaĆ­na is a Peruvian and Bolivian potato dish, topped with a spicy peanut sauce.

Preparation30 minutes
Cook time30 minutes
Serving4 people