Write a comment
Papas a la Huancaina

Papas a la Huancaina

Potatoes Huancaina style

It hardly gets any more Peruvian on the dining table than enjoying the simplicity and fresh local flavors of Papas a la Huancaina.

Served cold as an appetizer, small lunch or side dish, Huancayo-style potatoes are one of the key dishes of the Peruvian cuisine and highly popular, especially in the Andes mountains and coastal regions of the country.

This absolutely delicious typical Peruvian food is actually just made of boiled and then sliced potatoes - yellow or white, preferably rustic and flavorful – that are covered with a spicy cheese sauce made of simple Peruvian ingredients and decorated with black olives and hardboiled egg. That’s all? Yes!

However, what makes Papa a la Huancaina so special and so characteristically Peruvian is the spicy (not hot!), creamy sauce called Salsa Huancaina which main ingredients are fresh Peruvian white cheese (queso fresco), milk and of course aji amarillo, the Peruvian yellow chili pepper with its distinctive flavor that gives the sauce its characteristic color and taste.

Absolutely delicious and addicting! Peruvian comfort food at its best.

And the good news: With our classic recipe below, preparing Papas a la Huancaina at home is really easy and done in no time, even if you are far away from Peru or have to feed a large crowd.

Please note that we dedicated an additional article solely to the delicious and versatile Huancaina sauce, where you find detailed info and an easy to prepare recipe.


LimaEasy's Recipe for Papas a la Huancaina


  • 6 medium-sized potatoes (yellow or white, preferably rustic and flavorful)
  • Huancaina Sauce
  • some lettuce leaves
  • 2 hardboiled eggs
  • some black olives


  1. Wash the potatoes and cook them in water until tender. Let cool. Leftover potatoes are fine as well.
  2. Prepare the Huancaina Sauce.
  3. Once cooled, peel the potatoes and cut them into slick slices or large cubes.
  4. Arrange the potato slices or cubes on a plate and cover generously with the Huancaina sauce.
  5. Decorate with some lettuce leaves, hard-boiled egg and black olives and sprinkle with some black pepper.
  6. Serve at room temperature or cold. Indulge!
Say something here...
characters left
or post as a guest
All comments MUST be in English and will be moderated before publishing.
They will appear below within 24 hours.
Loading comment... The comment will be refreshed after 00:00.

Be the first to comment.

Peru Newsflash

Peru Event Calendar

Mon Tue Wed Thu Fri Sat Sun

Latest Content...

Latest Video

Maria Reiche - Memories

Maria Reiche - Memories

Submitted by: Tintin
05 December 2021

Long Reads...

  • Peruvian Archaeology

    The Mystery of the Nazca Lines in Peru

    In the 1920s, when people first flew across southern Peru, they made an astonishing discovery. Stretching below them,…
  • Peruvian Personalities & Founders

    Francisco Pizarro González (1474-1541)

    Francisco Pizarro, a peasant from Spain, was one of the least well-equipped conquerors in history. However, in the name…
  • Peruvian Archaeology

    The colorful Fabrics and Textiles of Peru

    Europe’s first knowledge of Peruvian textiles was acquired following the Spanish invasion of Peru in 1532, when the…
  • Peruvian Legends, Myths & Tales

    The Jeweled Frog and the Condor

    By a quiet pond, at the side of a cloud-topped mountain in Peru, lived a small green frog and his large green family.…
  • Peru Info

    Peruvian Economy

    The Peruvian economy is an emerging, social market economy highly dependent on foreign trade and classified as an upper…