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Peruvian Papas a la Huancaina Recipe | A Creamy and Spicy Potato Delight

Creamy boiled potatoes topped with a rich, spicy aji amarillo sauce, garnished with hard-boiled eggs, olives, and fresh lettuce. A classic taste of Peru!
Total Time35 minutes
Course: Appetizer, Side Dish
Cuisine: Latin, Peruvian
Keyword: Papas a la Huancaina, Peru, Peruvian Papas a la Huancaina Recipe, Peruvian Recipe, Recipe
Servings: 4 servings
Author: Dey | Touching Tables

Ingredients

For the Potatoes:

  • 4 potatoes yellow or white
  • salt for boiling

For the Huancaina Sauce:

  • 1/2 cup aji amarillo paste
  • 1/2 cup queso fresco
  • 1/4 cup evaporated milk or regular milk
  • 2 tablespoons mayonnaise
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1/2 teaspoon ground turmeric
  • salt to taste
  • 1-2 plain crackers optional, for thickening the sauce

Garnishes (optional):

  • boiled eggs sliced
  • olives
  • lettuce

Instructions

The Potatoes:

  • Start by placing the potatoes in a large pot and cover with water.
  • Add a generous pinch of salt and bring the water to a boil over medium heat.
  • Once boiling, reduce the heat and simmer for about 20-25 minutes, or until the potatoes are tender when pierced with a fork.
  • When the potatoes are done, drain the water and set them aside to cool slightly.
  • Once they’re cool enough to handle, slice them into rounds about 1/2 inch thick and set them on a serving platter.

The Huancaina Sauce:

  • In a blender, combine the aji amarillo paste, queso fresco, evaporated milk, mayonnaise, olive oil, garlic, and turmeric.
  • Blend until smooth.
  • Add a plain cracker or two to the mixture to thicken the sauce and give it some extra richness. If the sauce is too thick, add a bit more milk until you reach your desired consistency.
  • Add salt to taste, adjusting the heat level and seasoning to your preference.

Assemble the Dish:

  • Arrange the sliced boiled potatoes on a platter, layering them in a circular or fan-like pattern.
  • Once your potatoes are laid out, pour the Huancaina sauce generously over the top, making sure each slice is well-covered.

Garnish and Serve:

  • To give your Papas a la Huancaina that final touch, garnish with boiled egg slices, olives, and a few fresh lettuce leaves around the edges to add freshness and extra flavor.
  • Serve your Papas a la Huancaina cold.

Notes

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