Papa A La Huancaína | FoodieAtlas

Ingredients

4 large potatoes (preferably yellow potatoes or russet), peeled and boiled
1/4 cup vegetable oil
1/2 cup aji amarillo paste (or yellow chili paste)
1/2 cup evaporated milk
1/2 cup crumbled queso fresco or feta cheese
2 cloves garlic, minced
2 tablespoons fresh lime juice
1 tablespoon white vinegar
1/4 cup chopped fresh cilantro
Salt and black pepper to taste
Lettuce leaves (for serving)
Sliced olives (for garnish, optional)
Hard-boiled eggs, sliced (for garnish)

Instructions

Prepare the Potatoes

Boil the potatoes in a large pot of salted water until tender, about 20-25 minutes. Drain and let cool.

Once cooled, peel the potatoes and slice them into rounds. Arrange the slices on a serving platter lined with lettuce leaves.

Prepare the Sauce

In a blender or food processor, combine the vegetable oil, aji amarillo paste, evaporated milk, crumbled queso fresco, minced garlic, lime juice, white vinegar, salt, and black pepper.

Blend until smooth and creamy. Adjust seasoning if needed.

Serve

Pour the Huancaína sauce generously over the sliced potatoes.

Garnish with sliced olives (if using) and hard-boiled egg slices.

Sprinkle with chopped fresh cilantro.