Papas a la Huancaina is a beloved Peruvian dish that balances rich, creamy textures with bright, spicy notes. This recipe features tender boiled potatoes smothered in a velvety sauce made from Muenster cheese, aj&# 195;Â amarillo (or mild green chiles), and olive oil. The sauce is smooth and luxurious, with a gentle kick that wakes up the palate without overwhelming it. Hard-boiled eggs and black olives add protein and visual contrast, making it a complete and satisfying plate. It is perfect for holiday gatherings, family dinners, or as an elegant starter. Simple to prepare yet sophisticated in flavor, this dish showcases the best of Peruvian comfort food. Serve it chilled or at room temperature for the best experience.
Papas A La Huancaina (Peruvian Potato Salad
Description
Papas a la Huancaina is a beloved Peruvian dish that balances rich, creamy textures with bright, spicy notes. This recipe features tender boiled potatoes smothered in a velvety sauce made from Muenster cheese, aj&# 195;Â amarillo (or mild green chiles), and olive oil. The sauce is smooth and luxurious, with a gentle kick that wakes up the palate without overwhelming it. Hard-boiled eggs and black olives add protein and visual contrast, making it a complete and satisfying plate. It is perfect for holiday gatherings, family dinners, or as an elegant starter. Simple to prepare yet sophisticated in flavor, this dish showcases the best of Peruvian comfort food. Serve it chilled or at room temperature for the best experience.Ingredients
Directions
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Boil potatoes until tender, then peel and slice them into rounds or wedges.
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Hard boil eggs; reserve four yolks for the sauce and quarter the remaining whole eggs for garnish.
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In a mixing bowl, combine the Muenster cheese, four egg yolks, and chopped mild green chiles.
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Mash the mixture thoroughly with a wooden spoon or blender until smooth.
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Gradually whisk in olive oil, heavy cream, and lemon juice until the sauce is creamy and emulsified.
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Season the sauce with salt, pepper, and chili powder to taste.
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Arrange the boiled potatoes on a serving platter.
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Pour the warm cheese sauce generously over the potatoes.
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Garnish with quartered hard-boiled eggs, black olives, and lettuce leaves if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 684.0kcal
- % Daily Value *
- Total Fat 68.0g105%
- Saturated Fat 42.0g210%
- Cholesterol 174.0mg58%
- Sodium 642.0mg27%
- Total Carbohydrate 6.2g3%
- Dietary Fiber 0.0g0%
- Sugars 3.6g
- Protein 11.8g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe suggests using a blender, but note that hand-beating or using a food processor often yields a better texture for this specific cheese sauce. If the sauce is too thick, add a splash more cream or lemon juice.
For a more authentic Peruvian flavor, substitute ajàamarillo peppers for the mild green chiles. If unavailable, a mix of yellow bell pepper and a small amount of jalapeño can work.
You can add 1/2 teaspoon of turmeric to the sauce for a vibrant yellow color and earthy flavor. Cheddar cheese can be substituted for Muenster if preferred, though it will change the flavor profile.
This dish can be served at room temperature or chilled. Prepare the sauce up to a day in advance and store in the refrigerator; bring to room temperature before serving for best consistency.
