Papas a la Huancaina
Boiled potato slices blanketed in a thick, vividly yellow sauce of blended aji amarillo chilli, queso fresco and evaporated milk, garnished with hard-boiled egg and black olives over a bed of lettuce, a classic Peruvian starter.
Ingredients
Instructions
Blend aji amarillo paste, queso fresco, evaporated milk, oil and crackers until smooth.
The sauce should be thick and bright yellow — add more milk if too thick.
Season with salt.
Arrange lettuce on a platter.
Place potato slices over lettuce.
Pour yellow sauce generously over potatoes.
Garnish with hard-boiled egg halves and black olives.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.