- 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.
Serve by itself as an appetizer, or as a side
Papa a la huancaína
Papa a la Huancaína is a Peruvian and Bolivian potato dish, topped with a spicy peanut sauce.
Cook time30 minutes