Papa a la Huancaina (Potatoes Huancayo-Style)

Papa a la huancaína is a Peruvian appetizer of boiled potatoes with hard-boiled eggs served with a spicy, cheesy sauce (huancaína sauce).

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 674 Calories

Ingredients

• 2 tablespoons vegetable oil
• 1 cup evaporated milk
• salt and freshly ground black pepper to taste
• 10 leaves lettuce
• 1 cup crumbled queso fresco
• 8 medium potatoes
• 2 tablespoons minced jalapeno pepper, or to taste
• 4 large hard-boiled eggs, quartered
• 2 tablespoons olives
• 2 medium tomatoes, cut into wedges
• 0.5 teaspoon ground turmeric
• 4 saltine crackers, or as needed

Recipe Instructions

Step 1

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Peel potatoes and cut in half lengthwise.

Step 2

Combine queso fresco, evaporated milk, jalapeno pepper, and turmeric in a food processor and puree until smooth. Keep the processor running and add crackers, 1 at a time, to thicken the sauce. Drizzle in oil while processing. Adjust consistency of sauce by either adding more crackers (if the sauce is too thin) or thinning it out with milk, if sauce is too thick. Season with salt and pepper.

Step 3

Line a serving platter with lettuce leaves and distribute potatoes on top. Spoon cheese sauce over the potatoes and garnish with quartered eggs and tomato wedges. Sprinkle olives over potatoes and serve cold or at room temperature.