Papa a la Huancaina — Peruvian Potato Salad

by Dorothy Reinhold on November 5, 2011

Print This Post Print This Post Papa a la Huancaina | Authentic Peruvian Potato Salad recipe with a cheesy sauce |

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! 


{ 1 comment… read it below or add one }

Katherine Martinelli February 25, 2012 at 10:00 am

This looks like a great take on potato salad! Thanks for linking up to my pepper blog hop! Pinned 🙂


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