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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 amarillo [1]It 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 fresco [2]You start with aji amarillo (fresh yellow Peruvian chile peppers), and queso fresco (fresh cheese).

Boil and peel some potatoes…

Peeling a potato [3]Remove seeds and veins from the peppers…

Remove seeds and veins from peppers [4]Saute the peppers and some garlic in a skillet…

Saute peppers and garlic in a skillet [5]Whirl the peppers and garlic with cheese in a blender…

chiles and cheese in a blender [6]Slice cooked potatoes onto a plate…

slicing potatoes [7]Spoon over cheesy chile sauce and decorate with egg and olive slices…

Carmen Gonzales with Papa a la Huancaina [8]And enjoy, along with teacher Carmen Gonzales (above)!

Get the full recipe in my column today [9] over at Malibu Patch!