Peruvian Pot
Papa a la Huancaína
Boiled yellow potatoes draped in a creamy, spicy cheese sauce made with aji amarillo peppers. A classic Andean appetizer served cold on a bed of lettuce.
Ingredients
Instructions
- 1
Boil the yellow potatoes in salted water until tender, about 20 minutes. Peel and slice into thick rounds. Let cool.
- 2
In a blender, combine the aji amarillo paste, fresh cheese, evaporated milk, crackers, and a drizzle of oil. Blend until smooth and creamy.
- 3
Arrange lettuce leaves on a serving plate. Place the potato slices on top.
- 4
Pour the huancaina sauce generously over the potatoes. Garnish with halved hard-boiled eggs and black olives. Serve cold.
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