Papas a la Huancaina

Papas a la HuancainaPapas a la Huancaina
Potatoes Huancaina style

Papas a la Huancaina
Papas a la Huancaina

Even if the name suggests that this dish is from Huancayo, a town in the Peruvian Andes, it was actually invented in Chosica, Lima, but by a señora from Huancayo. This delicious, typical Peruvian starter consists of boiled and sliced potatoes with a spicy cheese and Peruvian yellow chili pepper sauce called Salsa Huancaina. Simple, but absolutely delicious! Papas a la Huancaina are served cold with a garnish of black olives and hardboiled egg.

Papas a la Huancaina are a great starter or perfect lunch on a hot summer day. Despite being simple and prepared in no time, this typical Creole cuisine dish impresses with its creamy, spicy (not hot) cheese sauce. Delicious!

LimaEasy's Recipe for Papas a la Huancaina

Ingredients for Papas a la Huancaina

  • 6 medium sized flavorful potatoes
  • Huancaina Sauce
  • 2 hardboiled eggs
  • lettuce
  • black olives

Preparation of Papas a la Huancaina

Cook potatoes until tender (or use leftover boiled potatoes). When cooled down, peel and cut into thick slices. Arrange the potatoes on a plate. Generously pour Huancaina Sauce over the potatoes. Garnish with lettuce, hard-boiled egg and olives.

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