Recipe of the Week: Papas a la Huancaína

Papas a la Huancaína

The famous Peruvian dish ​papa a la Huancaína originated from the Huancayo region of Peru. The key ingredient for this sauce is the spicy “aji amarillo” chile pepper. Salsa a la Huancaína is a versatile sauce that goes with many flavors. Though it is traditionally served with bite-size boiled potatoes it is also delicious as a dip for crudites or fried yucca and even as a sauce for spaghetti or risotto or on steak!

Ingredients:

Huancaína Sauce

  • 6 Yellow chili peppers

  • 2 teaspoons of sugar

  • 4 Hard-boiled egg yolks

  • 1lb Cottage, cream, or soft goat cheese

  • Juice of 3 Pica lemons or 1.5 limes

  • 1/2 cup of vegetable oil

  • 1 sliced onion

  • 1 clove garlic

  • Salt and pepper

  • 1/3 cup of evaporated milk

Papas + Accoutrements

  • 12 Yukon Gold potatoes

  • Lettuce leaves

  • 4 hard boiled eggs, quartered

  • Finely chopped parsley

  • Black olives

Preparation:

  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool slightly.

  2. Heat olive oil in a skillet over medium heat. Cook onion until tender, about 10 minutes.

  3. To prepare the sauce, reduce the spiciness of the chilies by boiling them in abundant water with a teaspoon of sugar for 10 minutes. Drain and repeat with fresh water and sugar for another 10 minutes.

  4. Pleace the chiles, egg yolks, onion, garlic, cheese, lemon juice, and oil in a blender. Blend until smooth. Season with salt and pepper to taste. Stream evaporated milk into the blended mixture while continuing to blend until a creamy sauce is achieved.

  5. Arrange the cooked potatoes on a plate and cover with the Huancaina Sauce. Garnish with hard-boiled eggs, black olives, and lettuce.

Breanne Kiefner