Papa a La Huancaína

READY IN: 5mins
Recipe by Evelyn Cavalier

Traditional Peruvian Sauce served over potatoes

Top Review by Maito

This is a good, but very spicy potato salad. The aji amarillo paste has a nice flavor, very distinctive. I used far less oil and cheese, and omitted the egg and crackers (personal preference). We had this as a main side and it fed 2.

Ingredients Nutrition


  1. Peel and slice potatoes and arrange over lettuce leaves. Use blender to combine ají amarillo, evaporated milk, crackers, oil and cheese. Blend until creamy and adjust for consistency by adding more milk or more crackers. Taste for saltiness. Spoon this cream over potatoes and lettuce and garnish with sliced hard boiled eggs and black olives.

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