Papa a la Huancaína
Boiled potatoes under a creamy, mildly spicy cheese sauce: a classic Peruvian starter.
Prep15 min
Cook20 min
Total35 min
Yield6 servings
LevelEasy
Papa a la Huancaína
Ingredients
US measurements with metric in parentheses.
Instructions
- Boil the potatoes in salted water 15 to 20 minutes until tender, then cool.
- Blend the milk, crackers, cheese, aji amarillo, garlic and salt until smooth.
- With the blender running, stream in the oil to thicken.
- Arrange the potato slices on lettuce, pour the sauce over, and garnish with egg and olives.
🌡 Food safety: Cook eggs until the whites and yolks are firm, especially when serving children, older adults, pregnant people or anyone with a weakened immune system. Wash hands and surfaces after handling raw meat, poultry, seafood or eggs, and refrigerate leftovers within 2 hours.
Tips for success
- Adjust aji amarillo to your heat preference.
- Serve the potatoes slightly warm or cool, not hot.
Substitutions
- Use gluten-free crackers for strict gluten-free.
- Jalapeño plus a pinch of turmeric approximates aji amarillo.
Storage & reheating
Refrigerate sauce up to 3 days.
Estimated nutrition per serving
Estimate only. Calculated roughly from typical ingredients; real values vary by brand and portion.
| Calories | ~360 kcal |
|---|---|
| Protein | ~12 g |
| Carbohydrates | ~40 g |
| Fat | ~17 g |
Frequently asked questions
Where do I find aji amarillo?
In Latin American grocery stores or online.