Papa a la Huancaina is a classic Peruvian dish. It's origins are from the Peruvian highlands of Huancayo, Peru.
A delicious and traditional potato base dish made with famous salsa huancaina.
Use the recipe below for how to make authentic Papa a la Huancaina.
This Papa a la Huancaina recipe below will serve 8 as an appetizer or 4 as a light lunch dish.
- 1/4 cup lemon juice
- 1/8 teaspoon cayenne pepper
- 1 medium onion, sliced thin
- 8 medium peppers
- 3 cups coarsely chopped queso blanco
- 1 or more fresh aji amarillo seeded & chopped
- 1 teaspoon palillo or 1/2 teaspoon turmeric
- 1 1/2 cups heavy cream
- 2/3 cup olive oil
- lettuce leaves
- 4 hardboiled eggs, halved
- 8 black olives
In a bowl combine the lemon juice, cayenne pepper, and salt and pepper to taste. Add the onion, separated into rings, and set it aside to pickle at room temperature.
Boil the potatoes in their skins until tender. Drain, peel, and keep warm. In a blender or food processor combine the cheese, hot peppers, palillo or turmeric, and the cream. Blend until smooth.
Heat the oil in a skillet, pour in the cheese mixture, reduce the heat to low, and cook, stirring constantly with a wooden spoon, until the sauce is smooth and creamy.
Garnish a platter with the lettuce leaves. Arrange the potatoes on the platter and pour the sauce over them. Arrange the eggs, corn slices, and olives around in between the potatoes. Drain the onion rings and arrange them over the potatoes.