Peruvian Potato Salad
Nov 23, 2024 12:51 PM
This popular potato salad (papas a la Huancaina) is as delicious as it is colorful. Perfectly tender potatoes are combined with a creamy dressing made with spicy yellow pepper paste and queso fresco. It's served with hard-boiled eggs and black olives.
If you think it's time to add a new and different potato salad recipe to your repertoire, this is a fantastic and unique recipe.
This is the famous Papas a la Huancaina, a typical dish from Peru that I loosely translated to Peruvian potato salad.
The sauce is super easy to make and can be mixed in the blender or with an immersion blender (one of my favorite inventions ever!), so other than searching for a few of the ingredients, it's a no-brainer.
According to my friends from Peru, it's such a standard meal that there are as many recipes as grandmothers. This is one of my favorite potato salads ever, so I say go for it and try it at least once.
Ingredients:
Yellow pepper sauce
- ⅓ cup chopped onion
- 2 tablespoons olive oil, to cook the onion
- 6 tablespoons yellow pepper paste, store-bought or homemade
- 9 ounces queso fresco
- ½ cup evaporated milk or whole milk
- ¼ cup olive oil
- 3 or 4 water crackers or saltines
- Salt and black pepper, to taste
- ½ teaspoon lime juice
Potatoes
- 2 pounds baby or small potatoes, skins left on
- 2 or 3 tablespoons olive oil, for the potatoes
To assemble
- 4 eggs, hard-boiled
- ½ cup of black olives, to serve
- 2 tablespoons chopped fresh parsley, to serve
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
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