Papa a la Huancaína is one of the most recognized dishes in Peru. It is eaten across the country and commonly served at family meals and restaurants. It consists of boiled potatoes covered in a creamy yellow sauce made from cheese and yellow chili pepper. The sauce is smooth and slightly spicy. It is usually served cold or at room temperature. This version follows the traditional home-style preparation.
😌 Difficulty: Easy
⏱️ Preparation time: 20 minutes
🔥 Cooking time: 20 minutes
⏳ Total time: 40 minutes
👥 Servings: 4
Ingredients
- 1 kg potatoes (waxy type works best)
- 150 g feta cheese (substitute for queso fresco – mild Peruvian fresh cheese)
- 1 – 2 tablespoons yellow chili paste (ají amarillo – Peruvian yellow chili)
- 4 plain crackers (such as cream crackers)
- 120 ml whole milk
- 2 tablespoons vegetable oil
- Salt
For serving:
- 2 hard-boiled eggs, sliced
- 8 black olives
Typical side:
- Lettuce leaves
Instructions
- Boil the potatoes in salted water until tender, about 20 minutes. Let cool slightly, peel, and slice into thick rounds.
- In a blender, combine feta cheese, yellow chili paste, crackers, milk, vegetable oil, and a pinch of salt.
- Blend until completely smooth and creamy. The sauce should be thick but pourable. If too thick, add a small splash of milk.
- Arrange lettuce leaves on a serving plate.
- Place sliced potatoes over the lettuce.
- Pour the yellow sauce generously over the potatoes.
- Top with sliced hard-boiled eggs and black olives.
- Serve at room temperature.
SpinThatCuisine Tip 💡
Blend the sauce until completely smooth. A creamy texture is key to the authentic look and taste of this