Papas a la Huancaina

This is a classic Peruvian potato dish. Boiled potatoes are served cold, covered in a (traditionally spicy hot) fresh cheese sauce.

40 minutes to prepare, several hours to set sauce

Makes 8 servings

Janice T. Watlington

Contributor!Watlington, Janice T. Side Dishes!Papas a la Huancaina Potatoes!a la Huancaina Aji!Papas a la Huancaina Cheese!Papas a la Huancaina

Ingredients

• 2 cups Cottage Cheese
• 1/2 lb. Feta Cheese
• 1/4 cup Evaporated Milk
• 1/4 cup Vegetable Oil
• 3 Egg Yolks hard boiled
• 1/4 cup Onions well chopped, blanched
• 1 to 2 Tbsp. Aji Amarillo
• 6 Potatoes cooked
• 2 or 3 leaves Lettuce
• 1 to 2 Eggs hard boiled

Directions

Aji Amarillo is important to the success of this dish. It is a yellow sauce made from a hot yellow pepper, salt, and water. It is now available from Latin American food stores in most areas.

In blender, mix grated egg yolks, evaporated milk, and oil. Add cheeses gradually. Then add chopped onion which has been blanched by being covered with boiling water and set aside for five minutes. Finally, add aji amarillo to taste. Place sauce in refrigerator for at least an hour to set.

Both the potatoes and the prepared cheese sauce may be stored in the refrigerator for several days.

Peel cooked potatoes and chop into quarters (if not already chopped.) Arrange lettuce on serving plate (authentic but optional) and place potatoes on lettuce. Cover potatoes with cheese sauce, and garnish with thin wedges of boiled egg and black olives.

The whites of the eggs used to provide the egg yolks for the sauce should be used for garnish. One or two additional eggs may also be used.