Prepare to embark on a mouthwatering journey through the vibrant streets of Peru with the most addictive potato salad you'll ever taste! Papas a la Huancaina isn't just a side dish—it's a flavor explosion that will transform your entire perception of potato recipes. Imagine creamy, golden potatoes bathed in a luxurious cheese sauce with a subtle kick of aji amarillo that will make your taste buds dance with excitement. Whether you're a culinary adventurer or simply looking to impress your dinner guests, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Peruvian
Serves: 6 servings
Ingredients
- 6 medium potatoes
- 1 cup queso fresco
- 1/2 cup evaporated milk
- 2 tablespoons aji amarillo paste
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 hard-boiled eggs
- Olives for garnish
Instructions
- Begin by washing the medium potatoes thoroughly under cold running water to remove any dirt. Place the potatoes in a large pot and cover them with water. Add a pinch of salt to the water to enhance the flavor of the potatoes.
- Bring the pot of water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes cook for about 20-30 minutes, or until they are fork-tender. You can check for doneness by piercing a potato with a fork; it should slide in easily.
- While the potatoes are cooking, prepare the Huancaina sauce. In a blender, combine 1 cup of queso fresco, 1/2 cup of evaporated milk, 2 tablespoons of aji amarillo paste, 1 tablespoon of lime juice, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Blend until the mixture is smooth and creamy. Adjust seasoning to taste if necessary.
- Once the potatoes are cooked, drain them and allow them to cool slightly. When they are cool enough to handle, peel the potatoes and cut them into bite-sized cubes. Place the cubed potatoes in a large mixing bowl.
- Take the hard-boiled eggs and peel them. Cut two of the eggs into quarters for garnishing later. Chop the remaining two eggs and add them to the bowl with the cubed potatoes.
- Pour the Huancaina sauce over the cubed potatoes and chopped eggs in the bowl. Gently fold the mixture together until the potatoes and eggs are evenly coated with the sauce. Be careful not to mash the potatoes.
- Transfer the potato salad to a serving platter or bowl. Garnish with the quartered hard-boiled eggs and arrange olives around the salad for an attractive presentation.
- Serve the Papas a la Huancaina Cheese Potato Salad chilled or at room temperature. Enjoy this delicious Peruvian dish as a side or a light main course!
Tips
- Choose the right potatoes: Use waxy potatoes like Yukon Gold for the best texture and flavor absorption.
- Aji Amarillo is key: This Peruvian yellow pepper paste is crucial for authentic flavor. If you can't find it, you can substitute with a mild yellow chili paste or a mix of jalapeño and yellow bell pepper.
- Sauce consistency matters: If your Huancaina sauce is too thick, add a little more evaporated milk. If it's too thin, add more queso fresco.
- Cool potatoes completely before mixing to prevent them from breaking apart and to help the sauce adhere better.
- For an extra touch of authenticity, use Peruvian queso fresco if available, but a mild feta can work as a substitute.
- Prepare this dish in advance—the flavors actually improve after sitting for a few hours in the refrigerator!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 12g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 160mg