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(Peruvian Salad) Papa a la Huancaina
INGREDIENTS FOR THE HUANCAINA SAUCE
- 1 red onion, peeled and diced, about 1 cup
- 2 cloves garlic, peeled and minced
- 4 tablespoons cooking oil
- 2 teaspoons aji amarillo paste
- 1/4 teaspoon each salt, pepper, cumin, oregano, turmeric
- 2 cups whole milk
- 8 oz. queso fresco, cut into 1/2 inch cubes
- 6 slices white bread, toasted, crust removed, and cut into 1/2 inch pieces
- 1/4 cup olive oil
INGREDIENTS FOR THE SALAD
- 4 Yukon Gold potatoes, boiled in water, peeled, and cut into rounds
- 1 head butter lettuce
- 2 hardboiled eggs, peeled, and cut into quarters
- 8 Kalamata olives, pitted
- parsley for garnish
- In addition to the ingredients above, you’ll need a skillet to make the onion sofrito and a blender to purée the Huancaina sauce.
PREPARATION
1. Sauté the onion in a skillet with cooking oil over medium to high heat for a couple of minutes while stirring
2. Add the garlic, aji amarillo, salt, pepper, cumin, oregano, and turmeric, continue to stir and cook a few more minutes until the onions become translucent
3. Remove from heat and transfer the onion sofrito to a blender
4. Add queso fresco and milk, purée until smooth
5. Add the toast, a few pieces at a time, and continue to purée until sauce thickens
6. Pour the olive oil in a slow stream, while continuing to blend
7. Transfer the sauce from the blender to a cup with a pour spout
8. Arrange the lettuce leaves and potato rounds on a salad plate, and pour the huancaina sauce over the potatoes
9. Garnish each plate with a quarter piece hardboiled egg, Kalamata olive, and sprig of parsley
10. Serve cold and spicy
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