• Papa a la Huancaina — Peruvian Potato Salad

    by Dorothy Reinhold on November 5, 2011


    Print This Post Print This Post Papa a la Huancaina -- Peruvian Potato Salad

    When offered a chance to learn to cook Papa a la Huancaina, the most famous Peruvian potato dish, I saluted. Yes, ma’am. Reporting for duty!

    Peru = potatoes = perfect in my book.

    Peruvian native Carmen Gonzales led the class, entirely in Spanish, which turned out to be less of a challenge than expected. Even those of us who don’t speak Spanish were able to follow directions, given the context of the kitchen.

    aji amarilloIt turns out not only is Papa a la Huancaina relatively easy, it is quite delicious, and would make a wonderful lunch meal or side dish for dinner.

    queso frescoYou start with aji amarillo (fresh yellow Peruvian chile peppers), and queso fresco (fresh cheese).

    Boil and peel some potatoes…

    Peeling a potatoRemove seeds and veins from the peppers…

    Remove seeds and veins from peppersSaute the peppers and some garlic in a skillet…

    Saute peppers and garlic in a skilletWhirl the peppers and garlic with cheese in a blender…

    chiles and cheese in a blenderSlice cooked potatoes onto a plate…

    slicing potatoesSpoon over cheesy chile sauce and decorate with egg and olive slices…

    Carmen Gonzales with Papa a la HuancainaAnd enjoy, along with teacher Carmen Gonzales (above)!

    Get the full recipe in my column today over at Malibu Patch! 

     

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