A popular Peruvian appetizer…
Who doesn’t love the idea of potatoes with a spicy cheese sauce? That’s simply what the popular Peruvian recipe papa a la Huancaina is: boiled potatoes topped with a cheese sauce spiced up by the deliciously summery-sweet aji amarillo pepper. It’s made all the better by the addition of hardboiled eggs and black olives – very rustic in flavor.
Papa a la Huancaina is typically served as an appetizer, but it’s so heavy it can also work as meal in its own right. The recipe calls for Huancaina sauce (which you can find the recipe for here).
Papa a la Huancaina
- Huancaina Sauce click to see the recipe
- Lettuce leaves
- 6 potatoes yellow potatoes preferred, white potatoes work
- 3 hardboiled eggs quartered
- 8 black olives pitted
- Bring a large pot of salted water to a boil, then add the potatoes.
- Boil the potatoes until they are softened (you should be able to easily pierce the potato with a fork).
- Remove the potatoes from the water and allow them to rest for 5 minutes.
- Slice the potatoes into 1/2 inch slices.
- Arrange the lettuce leaves on a plate, then place potato slices atop the lettuce.
- Top the potatoes and lettuce with a generous pour of huancaina sauce.
- Top the dish with the hardboiled egg and black olives. Serve.